I'm popping up at a new market this weekend! You'll find us Saturday at Portland Farmers Market at PSU, Beaverton Farmers Market, Hollywood Farmers Market, and Portland Farmers at King Elementary on Sunday.
I'm abundant is the new mylk this month! It's a fall favorite and probably my superest of Super aMYLKs. It's got turmeric, ashwagandha, pea protein, 24 k gold flakes, camu camu berry, lucuma fruit, and tocotrienols. Tocotrienols are packed with vitamin E. If you haven't tried it, don't let the gold or the yellow throw you off. It's truly delicious.
I have a recipe for you today! I really should sit down and write a cookbook for you. That's on my list, too. Until then, here's a recipe that I love and make all the time: buckwheat aMYLK pancakes featuring pumpkin spice aMYLK!
I like to make a double batch of this recipe and pop them in the toaster for busy weekday mornings. They’re amazing sandwiched together with almond or peanut butter, too! Kids love them.
Amy's buckwheat aMYLK pancakes
1 and 1/2 tsp baking powder
1/2 tsp salt
3/4 c buckwheat flour
1/4 c spelt flour
1 TBS pure maple syrup
1 egg or flax egg
1 mini bottle of (pumpkin spice) aMYLK (8.5 oz.)
1 1/2 tsp avocado oil
Mix the buckwheat flour, spelt flour, baking powder, salt, and maple together.
In a separate bowl, whisk together the egg, maple syrup, aMYLK and avocado oil.
Pour the wet ingredients into the dry ingredients and mix until combined.
Add your oil of choice to your pan. I used avocado oil, but you could also use ghee. Top with pure, organic maple syrup, nut butter or a low sugar fresh fruit spread.
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