Hiiiii. Gooood morning!

I know it’s Monday, and you may or may not have a day off from work.

Either way, I hope this recipe brings some excitement to the start of your week.

Because I cannot wait to tell you about it!

Do you have 5 minutes of time today? Okay, maybe 7 minutes. It will take you 2 minutes to grab the ingredients and whisk it all in a bowl. Then it will take you 5 minutes to cook.

Sound okay with you?

I discovered this by accident and it pretty much made my entire day/week/month.

flour + milk + egg = pancake/flat bread/crepe/tortilla-thingy

Use these any way you like…

…with almost any combination of flour that you like.

Even wheat flour! I tested it just for you and had Chris do the taste testing.

The possibilities are endless. Seriously.

Mix in sweet or savory spices? No problem.

Chia seeds? Sure thing.

Eat it plain? Delicious.

Slather it with peanut butter + jelly? You shouldn’t have to ask that question.

Stuff it with something? I encourage it.

Roll it up? Done that too!

Pan Bread

gluten-free // serves 1

1/2 large egg or 2 Tablespoons egg whites
4 Tablespoons milk of choice
1/4 cup flour of choice

Heat a small sauté pan [8” diameter works best] over medium heat, with a little oil [I used coconut].
In a bowl, whisk together the ingredients. The batter will be runny. Add more milk if needed.
Pour into the heated + grease pan, and turn the pan if needed so it’s evenly spread around. Let cook for about 2-3min, until bubbles form on top and able to be flipped.
With a large spatula, carefully flip and cook for another 2-3min, or until golden brown.
Eat right away, or let cool, wrap tightly + refrigerate.

tips/substitutions: The small pan works best, because it makes them easier to flip and also makes them the right thickness. It should fill up the entire pan. If you want them thicker, use less milk.

The flour combinations I’ve used so far are as follows:

2 Tablespoons millet + 2 Tablespoons masa harina [needed 1 Tablespoon extra milk]
2 Tablespoons oat flour + 2 Tablespoons buckwheat flour + 1/4 teaspoon cinnamon
3 Tablespoons brown rice flour + 1 Tablespoon oat flour
1/4 cup buckwheat flour + 1/2 Tablespoon chia seeds
4 Tablespoons spelt flour [not GF]

The texture is very light + soft. They hold together surprisingly well, even when loosely rolled. I also like to cut them into quarters and make 2 mini sandwiches.

Using 100% raw buckwheat flour and unsweetened almond milk, the nutrition stats are as follows:

146 calories – 20g carbs – 3g fiber – 7g protein

I consumed these all weekend long, in sandwich form. Perfect for a mountain snack and easily packable.

Tomorrow’s breakfast [it’s still Sunday night!] will be two of these, stuffed with eggs + extra sharp cheddar cheese.

Time to go kick up my sore, jelly legs.

Ashley

Let’s get right down to business today.

Why?

Because I’m slightly busy getting ready for a trip to Portland tomorrow.

For what?

To shoot Mama Pea’s second cookbook!

For how long?

A full week!

Clothing, camera equipment, and random photography props, are currently strewn about the house. Does anyone else like to make a to-do list with 584 things on it the day before they go out of town?

That would be me.

One thing I did today? Made 4 new creations to share with you lovely people.

Inspired by Tom Haverfod and his hilarious food nick names. Please tell me you watch Parks and Rec!!

[source]

It’s been far too long since my last bowl of popped amaranth. Surprisingly filling, and a cinch to make. Well, once you figure out the proper heat setting for your stove, it’s a cinch. It varies quite a bit but if your stove is hot enough the amaranth should pop within seconds.