Lemon Buckwheat Pancakes with Sugared Berries, Cherries, and Apricot

Below is the first of Tony the Chef’s targeted recipes for different metabolic typologies. These recipes accompany Patti the Nutritionist’s dieting guidelines, which we will be releasing in pieces of the next couple of months. For now, enjoy the food and soon you will learn how to integrate this recipe into a larger framework for your body.

Pancakes, thanks to Flickr user: WayTru

Pancakes, thanks to Flickr user: WayTru

PANCAKES:

  • 1 32 oz. bag Arrowhead Mills Organic Buckwheat Pancake and Waffle Mix
  • 1 teaspoon lemon zest, finely chopped (per serving made)

Make pancake batter according to the instructions on the package.  For ‘Type A’ bodies, use the non-dairy version.  Once batter is completed, just incorporate the zest into the batter.   Make pancakes as directed. Garnish with sugared berries (recipe follows).

FRUIT:

  • 2 cups lemon juice
  • ½ cup sugar
  • ½ cup dried mixed berries
  • ½ cup dried cherries
  • ½ cup dried apricots

In a small saucepan, simmer together lemon juice and sugar over medium-high heat until sugar has dissolved.  Add all the dried fruit.  Bring the mixture to a boil then reduce to a simmer for 5 minutes. Refrigerate uncovered to cool.  Serve over above pancakes instead of or in addition to syrup.  Enjoy.

  • Al Serrao

    wait until the Mama sees this, yumm for this weekend. Thanks Tony!

  • Al Serrao

    wait until the Mama sees this, yumm for this weekend. Thanks Tony!

  • Chef T

    For a delicious variation, substitute lemon zest for orange zest, and add 1 tablespoon Grand Marnier per 3/4 cup pancake mix, some dark chocolate chips to the raw batter…yikes!

  • Chef T

    For a delicious variation, substitute lemon zest for orange zest, and add 1 tablespoon Grand Marnier per 3/4 cup pancake mix, some dark chocolate chips to the raw batter…yikes!

-->