Every morning with the except of Sundays I eat healthy. Oatmeal and a cup of black coffee. On Sundays however, I take great pleasure in making breakfast. Whether it’s pancakes, eggs and bacon or an egg sandwich or a frittata. I use healthy ingredients of course but also don’t mind if there are a few fatty ingredients either. This past Sunday I made pancakes with the recipe I found here the week before. I was excited and although I often do make pancakes with buckwheat instead of regular flour, I appreciated the recipe; adding of course a few of my favorite ingredients  instead.

The Original Recipe

• 1 cup buckwheat flour
• 1 tbsp baking powder
• pinch of salt *** I never use salt in my cooking
• 1 cup milk *** I used almond milk instead
• 2 tbsp melted butter
• 2 tbsp maple syrup *** I used agave syrup instead
• 1/2 cup green onions, shredded
• blue cheese, cut in small pieces *** I used caseco Mexican cheese, not a fond of blue cheese
• bacon, fried
• olive oil for frying
• maple syrup for serving

Place flour, baking powder, salt, milk, butter and maple syrup in a bowl and mix it so all the ingredients are well combined. Add onion and blue cheese and mix it in. Fry them over a medium heat on a frying pan with a bit of an olive oil.

Meantime place bacon in an oven and bake it in 150*C until it’s crispy. When ready dry it with a paper towel.

Serve your pancakes topped with bacon and pour a maple syrup over it.

{for recipe and photo credits please click here}