Mornings are hard for me. It’s cold, first of all – so I struggle to even get out of bed. And while I’m doing my best to get out of bed, I dream of breakfast – sweet breakfast. Blueberry pancakes with maple syrup, for example. Or hot toast slathered with real butter and marmalade…. or just a handful of chocolate chips to begin my day….
Oh no no no no. I might give in (and I sure will) to sweet temptations at some point during the day, but these days, I try to start the day right – with healthy, wholesome, savoury breakfast. So eventually I do struggle out of bed and grudgingly start prepping in the kitchen.
Here’s today’s winning concoction: Chickpea (besan) flour and corn pancake with sautéed medley of leek and greens, with avocado, chopped red onions, and a squeeze of lemon juice (and a drizzle of soy sauce – just because I’m Japanese and I love soy sauce with everything). Yum and yay! A Mount Everest of morning sweet temptation conquered. Pat on my own shoulder et al.
But see, the hardest part is deciding to make savoury breakfast. Once I get up in the kitchen to make it, my sugar-addict part of the brain switches off (well, temporarily). And I love the wonderful aroma of herbs and spices, the sizzling of leek cooking in the frying pan, and crispness of freshly chopped onions. And sitting down to eat this breakfast – with a steaming cup of almond milk coffee – is totally satisfying.
Here’s a recipe for the pancake in case you’d like to try it. Chickpea flour is very low in carbohydrate, so it’s super diabetes friendly. It’s also gluten free. A bit of fresh corn for texture doesn’t hurt you, either, but you can also omit it if you are on a very low-carb diet. Or use other vegetables like frozen peas or shredded carrot.