To get out of the egg-and-toast-in-the-morning rut, I decided to bake some pancakes.
Not that there is anything wrong with a morning breakfast ritual, I happen to like routine. But sometimes a little change can be beneficial to your health. By switching to a different food, you get to eat different nutrients.
For the past few months I've really tried to like rhubarb. It wasn't the first time that bought it, but it was the first time that I tried to cook with it. The experience was terrible.
It smells like celery but it's red like strawberries, that is just too weird on its own. I was promised that it would taste sweet and tangy. It did taste tangy, but it wasn't sweet at all. Because I didn't want it to go completely to waste, I tried to eat it with my breakfast cupcakes to mask the flavor of the rhubarb compote. That didn't work either.
Rhubarb looks pretty and makes a nice crunchy sound when you slice it, but it fell short in the flavor department. Needless to say, I will never cook with it again.
I may try it if someone else cooks it for me, though.
These Breakfast Cupcakes are very easy to make.
You start with a base of your favorite pancake mix, then add a couple of tablespoons of cocoa powder and one tablespoon of coconut oil. Then mix and bake like cupcakes.
Pair them with your favorite pancake toppings. I used maple butter and raw pecans. You could also add some nuts to the batter.
They keep in the fridge for up to two days, just warm them in the oven before eating, then add your favorite toppings.
I used my favorite pancake mix: Organic Buttermilk Pancake & Waffle Mix 100% Whole Grain from the Whole Foods brand.
You can use any type of gluten free mix you like, just make sure to use organic raw cacao powder and organic unrefined coconut oil.
It's also very easy to make a double batch.
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(makes 12 small cupcakes)
1 cup of your favorite Pancake Mix
2 tbsp Raw Cocoa Powder
1 tbsp Unrefined Coconut Oil
2/3 cup of warm Water
-Preheat the oven at 350 degrees.
-Mix all the ingredients (except maple butter and pecans) in a bowl.
-Pour the batter into 12 cupcake molds in equal parts. Bake for 12-16 minutes.
-Top with maple butter and raw pecans. Eat warm!