Healthful Breakfast Recipe: Buckwheat, Apple and Cheese Breakfast Burritos

Start your day with deliciously healthful herbal scones, muffins and breads.


| October/November 2008



For the base of these hearty burritos, make the Buckwheat Apple Pancakes the night before. Store them tightly wrapped in an airtight bag or in a container in the refrigerator. In the morning, pile grated cheese, cooked ham or chicken, vegetables or fruit in the center of one or two pancakes. Microwave on high for 30 seconds, fold over, secure with a toothpick and go!

Buckwheat Apple Pancakes:

Makes eight 3-inch pancakes

Toothsome and heavy with fruit and nuts, these pancakes are quite a change from the lighter variety made with refined white flour. Enjoy them alone, or use them as the base for breakfast burritos.

• ½ cup rolled oats or Whole-Grain Granola (homemade or store-bought)
• ½ cup spelt flakes*
• 1 cup boiling water
• ½ cup unbleached all-purpose flour 
• 2 tablespoons organic cane sugar or brown sugar
• 1 tablespoon baking powder
• 1 tablespoon chopped fresh rosemary
• Pinch salt
• 1 apple, shredded
• ¼ cup finely chopped walnuts or pecans
• 1 cup rice or soy milk
• 1 egg, lightly beaten
• 3 tablespoons olive oil, divided

*If spelt flakes are not available, use 1 cup of old-fashioned rolled oats in place of the first 2 ingredients (oats or Granola and spelt).

Burrito Fillings:





elderberry, echinacea, bee hive

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