As we approach this weekend, celebrations of Canada’s 150th anniversary has everyone feeling particularly sentimental about this remarkable place we proudly call home.
Growing up in Western Canada we were so fortunate to have access to some of the most beautiful natural landscapes. We grew up acclimated to swimming in ridiculously cold, but exquisite river-fed lakes, we road-tripped to the Prairies through stunning mountainscapes that are the Rocky Mountains. We dabbled in surfing on summer trips to Vancouver Island and marveled at the vast Pacific Ocean, so contrasted from our fresh water bodies back inland.
Through and through all the Canadian clichés ring true – and unapologetically, we will always be the happiest exploring Canadian wilderness in all the Canadian glory of an adventurers uniform of sensible warm and cozy plaid, and more often than not, sporting a toque on our noggins.
It is this adoring love of all things Canadian wilderness that inspires a sense of purpose in the preservation of our most treasured special places. Relationships are two-way streets, and growing up being fortunate enough to enjoy everything Canada has to offer, crafts a deep passion to now give back. We have the ability now to give back by taking steps to lighten our footprint through something we do each and every day. This something that has the potential to shift the course of climate change and allow the Canadian gems we hold near and dear to our hearts be accessible to us to enjoy for years to come, and to be around so we may share these places with our future generations. This approach in which we have the ability to contribute to the sustainability of our planet, is through what we decide to put on our plates.
about the recipe
Pancakes were a camping staple for our family growing up. As you could imagine, there’s nothing that could ever compliment chilly morning air more than the smell of percolated coffee and hot griddle pancakes. Down right spoiled we were – borderline “glamping” beside a calm and quiet mountain lake enjoying our warming Canadian breakfast.
To honour this coming weekend, it seemed all too perfect to simply create a recipe just dripping in canadian favourites. This recipe is one in which will healthfully fuel your great Canadian ventures with wholesome, gluten-free grains, is versatile in that you can have them hot or cold, topped to your liking, and eaten for breakfast, lunch, and/or dinner.
- 1c buckwheat
- 2c rolled oats
- 4tbsp ground flax seed
- 1.5tsp baking powder
- 1tsp cinnamon
- ¼c maple syrup
- 1.5 tsp baking powder
- 2c plant-based mylk
- 1 tsp vanilla
- Heat a non stick skillet to medium heat.* Meanwhile, in your high speed blender, grind your buckwheat and oats into a fine flour. Place ground flour into a large mixing bowl and add in the rest of your dry ingredients.**
- Add in your 2 cups of plant-based mylk, maple syrup and vanilla and whisk with a fork until the mix has no more dry pockets - but try not to over mix.*** Using ⅓c of batter for each pancake, place on griddle a couple inches apart. Allow to cook for approximatly 2 minutes on the one side and 1 minute on the other. Pancakes should be slightly brown on each side.
- Serve hot or allow to cool and pack on the road with you. Serve with additional maple syrup to taste, bananas, nut butter, chia seed jam... Options are endless!
**You can save the dry ingredients in the freezer (long term), or fridge (short term) in a glass jar if you want to have a ready to make pancake mix on hand! GREAT FOR CAMPING! Just add plant-based mylk, maple syrup and vanilla.
***Once wet and dry is combined, don’t allow to sit for too long as it starts to thicken over time.