Buckwheat Pancakes

1 C buckwheat groats
2.5 C almond milk (or 1/2 C almond milk and 1/2 C almond milk yogurt)
Soak together overnight

In blender add
Soaked buckwheat groats and almond milk
1 egg replacer - 1 Tbsp ground flax meal and 2-3 Tbsp water
1/4 tsp salt
1 tsp baking powder
2 Tbsp Grade A or B maple syrup

Pumpkin Waffles

We got this recipe from Donna while we were in Star.

2C. flour

2T. baking powder

1T. cinnamon

1T. sugar

½ t. nutmeg

½ t. coriander

¼ t. salt

4 eggs separated

1 ½ C. milk

1 C. pumpkin

¾ C. margarine or oil

1 T. vanilla

Combine flour, baking powder, cinnamon, sugar, nutmeg, coriander, and salt. In a separate bowl, mix egg yolks, with milk, pumpkin, oil, and vanilla. Add to flour mixture. Beat 4 egg whites to stiff peaks. Fold into pumpkin mixture. Bake in waffle iron, Serve with Buttermilk syrup.

Buttermilk syrup

8T. butter

1C. sugar

½ C. buttermilk

1t. corn syrup

1t. baking soda

1t. vanilla

Heat butter, sugar, buttermilk, and corn syrup in medium sauce pan. When sugar dissolves remove from heat and add baking soda and vanilla. Syrup will fizz, let die down and serve.

Hearty Breakfast II

Peel and dice about 4 med potatoes (or as much as you want to make), add a
little vegetable oil, garlic, parsley, salt, and pepper.   Add uncooked
sausage (I like to add Jimmy Dean Light Sausage so there is not too much
fat).  Cook all together till sausage is browned and potatoes soft.  Then
add eggs on top.  Cover for about 3 minutes and reduce heat.  I like the egg
yolk runny so it saturates the potatoes.  Add ketchup and enjoy.