Vegan Chia Seed and Buckwheat Pancakes

I grew up in Russia, and buckwheat is a grain we eat daily. Russians make buckwheat "kasha" for breakfast, and enjoy it with milk and a sprinkling of sugar (just like cereal), they make it as a side for meat and eat it for lunch and dinner. It is a relatively inexpensive grain, and our National staple, even more so than potatoes.  You will be surprised to know that buckwheat used to be in deficit during the communist times! My mother used to have to wait in line and purchase her ration with a coupon, and the only people who were given access to it were diabetics, since this was the approved low-sugar food they were allowed to consume to stay stable, and not spike. 

Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating. 

Ingredients (I only use organic):

1/4 cup unsweetened applesauce

1 3/4 cup plant milk of your choice (I usually use unsweetened soy milk)
2 tsp. vanilla

1 teaspoon chia seeds
1 ½ tsp. baking powder
½ tsp. salt
1 cups buckwheat flour

½ cup unbleached all purpose flour

1 tbs. olive oil, or melted coconut oil + some to grease the pan.

Combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated!

A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, soy yogurt, anything! You will love these, and make them often. Enjoy! 

My Favorite Banana Cake Recipe

I'm sure, just like me,  you all have been disappointed at the sight of overripe bananas in your fruit bowl! Ahh, too ripe! Well, when life gives you lemons, you make lemonade, and when life gives you ripe bananas, you make banana cake! I'm sure you are wondering what the difference between banana bread and banana cake is. Well... I make my banana bread in a bundt pan, and fill it with a rich cranberry compote, so it looks just like a cake, and is festive to boot! You can make this recipe using a regular loaf pan, and it will be just as delicious.

Ingredients (I only use organic):

DRY
1 1/3 cups of unbleached flour
1tsp baking soda
pinch of salt
1 tsp of cinnamon
1 cup toasted walnuts
1/2 cup brown sugar
1/2 cup raisins

WET
1/2 cup olive oil
2 large eggs
1/4 cup plain non-fat greek yogurt
4 ripe bananas

COMPOTE
1 tablespoon honey
2 cups of fresh cranberries

You will need to pre-heat the oven to 350 degrees before you start to work on this cake. I usually have a few big bowls in place for the cake. Combine all the dry ingredients in one bowl, and mash your bananas in the other bowl using a potato masher. In your third bowl, you're going to whisk the eggs, oil, and yogurt together to a consistent mixture. Combine this mixture with the mashed bananas, and mix well. Lastly, add the wet mix to the dry mix, and fold together. 

Pour your batter into a pre-greased bundt pan and put it into the oven for about an hour on the center rack. Cool for 10 minutes and remove from the pan. Place on the plate, and now you can make the compote.

Simply add the honey to the cranberries, and stir until soft and caramelized. Pour this mixture into the center of the cake, and voila! Enjoy! I recommend letting it sit a half-hour before tasting, so the compote has some time to absorb into the cake.