Gluten Free, Sugar Free, & Sugar Free Buckwheat Pancakes

These are a delicious alternative to the white flour, sugar laden everyday pancakes. It only takes minutes and is extremely satisfying.These are safe if you suffer from Candida or Gluten intolerance. Enjoy!

Ingredients

1 Cup of Organic Buckhwheat Flour
1 Beaten Egg
1 tsp of Sea Salt
1/2 tsp of Vanilla
2 Tbl of Canola Oil
1 Tsp or Tblsp of Cinnamon
1/2-1 Cup of Plain Rice Milk
1 small packet (1 tsp) of Stevia powder

Heat 1 tablespoon of canola oil in a griddle under medium to high flame. Mix all other ingredients, including the extra tablespoon of canola oil.  Add more of less rice milk depending on how you like your pancakes. Pour batter by spoonful into the heated griddle. Wait until top side bubbles and flip the pancake. Serve with berries or use some agave nectar on the side. Makes 4-6 pancakes.

Pea Soup

I love pea soup. This recipe is simple and tasty. Enjoy

1 pound and 3 cups of fresh or frozen peas
1 leek, finely sliced
2 garlic cloves, crushed
5 cups of vegetable stock
2 Tablespoon of Olive Oil
2 Ounces of fresh spinach, shredded
1/3 cup of green cabbage finely shredded
1/2 small head of lettuce, finely shredded
1 Celery stick, finely chopped
a large handful of parsley, coarsely chopped
4 Teaspoons of fresh mint, chopped
1 Tablespoon of Herbs de Province
Sea salt & Pepper to taste

Put peas, leek,and garlic in a large pan. Add the stock, bring to simmer for 20 minutes. Transfer to a blender, Vitamix, or food processor and process until smooth. About minutes before the pea mixture is ready, heat the oil in a deep pan. Add the spinach, cabbage, lettuce, celery and herbs. Cover and sweat the mixture until soft. Add the pea mixture to the vegetables and herbs. Heat through. Season with Herbs de Province, sea salt and pepper. Serve hot.