Spring forward with fresh, energizing foods !

These power pancakes are packed with nutrients . Buckwheat is a good-quality source of protein, very high in manganese & vitamins B & E; it also provides calcium. As well, buckwheat contains high amounts of tryptophan. Having adequate amounts of tryptophan in your diet is important to help enhance your mood & mental clarity .

I seriously get a buzz off of this latte! This happens because the MTC coconut oil helps transport the fat soluble curcumin ( the active ingredient in turmeric) into your cells & gives your brain a little lift.

Buckwheat pancakes:
•1 cup buckwheat flour

•2 Tbsp arrowroot powder

•2 tsp backing powder

•1/8 tsp salt

•1.5 cups non dairy milk ( I use pumpkin seed milk or use the almond milk from latte prep.)

•2 Tbsp water

•2 tsp coconut oil 

•1 banana

•1 heaping Tbsp chia gel

( to make chia gel soak 2 Tbsp chia seeds with 3/4 cup of water in a jar. Shake vigorously. Let soak for at least 15 min.)

Steps :

1. Combine dry ingredients 

2. Blend in blender milk, water, banana & oil 

3. Fold wet ingredients into dry , mix . Add chia gel. Mix.

4. Cook with lots of coconut oil until bubbles on one side then flip.

Serve with maple syrup or coconut nectar .

Turmeric ginger almond latte:

For the almond milk: 

•1 cup raw almonds, soaked

•3.5 cups filtered water

Turmeric Latte: serves 1

•1 heaping tsp peeled & finely chopped fresh turmeric

•1 tsp peeled & roughly chopped ginger

•1 Tbsp maple syrup

•2 tsp MTC coconut oil

•pinch Himalayan crystal salt

•Fresh ground pepper to taste

•1 cup almond milk

Steps:

1. Soak almonds for at least 12 hours. Rinse & blend with filtered water until creamy . Strain into a large bowl through cheesecloth or a nut milk bag. Squeeze out all liquid.

2. Pour 1 cup fresh almond milk & all remaining ingredients & blend. 

Can be served at room temperature , steamed or heated on the stove.