10/7 Pecan Buckwheat Waffles w/ Maple Pears
Most days (every single day) I wake up hungry and ready to break the fast. I hunger for serious nourishment. Not a banana in the KIA on my way to work kind of thing, but something I can eat with a utensil that requires more attention than a Pop-tart.
Time is always valuable and usually scarce so biggie breakfasts are not always possible during the week. That is why I love this recipe. I used a Hodgson Mill boxed pancake mix that I purchased at an average grocery store. You may also purchase Hodgson Mill online at the link below. For more hectic mornings you can make the waffles ahead of time and warm them in your toaster just like a store bought waffle. Top with the pears, heated or cold and have a B&B style breakfast on the fly. You deserve to start your day with the edible equivalent of a jet pack.
Pecan Buckwheat Pancakes w/Maple Pears
Serves 3 or 2 very hungry girls
By: S. Duquet
Ingredients
1 1/2 C Hodgson Mill Buckwheat Pancake Mix
1/2 C chopped raw pecans
1 C non dairy milk (I used unsweetened hemp milk because it is so creamy and rich.)
1 1/2 tsp Ener-G egg replacer whisked with 2 Tbsp water. Mix really well until all powder is gone
5 Tbsp unsweetened applesauce
Big dash of grated Nutmeg
1 ripe pear cored and sliced
1 tsp maple syrup
Make It Happen
~Prepare and preheat your waffle maker like you usually do. I spritzed mine with a bit of non stick spray.
~Put all ingredients except pear and maple syrup in a large bowl and mix gently until combined. Pour half on to your preheated waffle maker and cook like you normally would (while singing).
~As waffles are baking, place sliced pears into a dry pan with maple syrup. You want to cook them for a short amount of time on high heat to caramelize them without using a ton of sugar.
~I place the cooked waffles in a 200 degree oven to stay warm while I am making the other waffles. When all waffles are finished, top with maple pears and rejoice in your tummy lovin, great day starting, buckwheat tasty breakfast.
The waffles are wholesome and warming like a space by the fire with your favorite Chihuahua. The buckwheat and pecans taste like shortbread and the maple pears like autumnal candy. Don’t have a waffle maker…adjust your mix for pancakes and do the exact same thing. You will also find waffle irons at every garage or rummage sale. The one I used is circa 1965. I borrowed it from my mom. Thanks mom.
Have a delicious day.
Tags: 30 day challenge, compassionate eating, dairy free, dairy free recipes, going veg, Meatless Monday recipe, oil free recipes, oil free waffles, Pecan buckwheat waffles with maple pears, plant based diet, plant strong diet, vegan breakfast recipes, Vegan MoFo, vegan MoFo recipes, vegan transition, vegan waffles, vegan wannabe, vegetarian breakfast recipes
October 7th, 2011 at 9:39 am
I too always wake up hungry. When people tell me they regularly skip breakfast, it blows my mind. If I skipped breakfast, by the time I got to work I’d be in tears and/or a rage crying “feed me! FEEEEEED MEEEEEEE!” And usually I don’t like to behave like that at work until at least lunchtime.
Those look super tasty! I like the idea of using a box mix so you have a minute to do something a little extra like the pears (or putting your shoes on or combing your hair or whatever) when you’re pinched for time.
October 7th, 2011 at 10:47 am
Cold & Sleepy,
I completely agree. If I skipped breakfast I would become a rageful social deviant. I really liked the Hodgson Mills mix and it accepted adjustments quite easily…no eggs, no oil. They also reheat in the toaster just as nicely as the morning we had them which is a time saving bonus.