Day 7 of the Kickstart

It’s been a week and I bet you are feeling good and can already notice an increase in your energy level. To keep you motivated, we’ve brought in the expert—Dr. Barnard—for a quick pep talk.

These pancakes will knock your Saturday-morning socks off! Drizzle with maple syrup and kick back. And you can put any leftovers in the fridge and pop in the toaster when you are ready to enjoy them crisp and warm. Make a quick smoothie with leftover banana, frozen blueberries, and soymilk!.

Recipe of the Day: Blueberry Buckwheat Pancakes
Makes 16 3-inch pancakes

In this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.

1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soy- or rice milk
1 cup fresh or frozen blueberries
1 vegetable oil spray

Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

Per pancake
Calories: 55
Fat: 0.5 g
Saturated Fat: 0.1 g
Calories from Fat: 8.1%
Cholesterol: 0 mg
Protein: 1.5 g
Carbohydrates: 11.8 g
Sugar: 3.8 g
Fiber: 1.1 g
Sodium: 81 mg
Calcium: 32 mg
Iron: 0.6 mg
Vitamin C: 1.6 mg
Beta Carotene: 9 mcg
Vitamin E: 0.3 mg

From Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.