G has eaten the same thing for breakfast for over 10 years. I could never do it. He has no interest in cooking or learning how to cook so he is interested in eating something that is easy and fast and filling. So he has been eating a garden burger for breakfast along with a couple of pieces of fruit and a glass of juice. Same thing – most every day.

This year he has decided that he wants to change his routine and he wants variety. So I have been looking for different items for breakfast. I’m looking for something that can be cooked ahead and filling. Or something that is simple to fix.

I came across a great set of breakfast recipes recently on the SF Chronicle. One of recipe caught my eye – not for G – but for a good weekend breakfast – Buttermilk Whole Wheat Waffles. I hadn’t made waffles in ages so I pulled out my heart shaped waffle maker and mixed up a batch.

Fail! They totally stuck to the maker. I don’t know if I didn’t grease the iron enough or if it needs to be seasoned again or if I didn’t cook them long enough. So I switched, heated a pan and made pancakes instead. They were outstanding. They had a lot of body and nutty flavor from the whole wheat but were not to heavy. The cornmeal gave them a little bit of crunchiness. I topped them with diced bananas along with warm maple syrup. Yumm….

I’ll be posting other breakfast recipes that we are enjoying in the future but I’d love to hear if you have a great vegetarian breakfast recipe that can be made in advanced or simple to make.

Buttermilk Whole Wheat Pancakes
Adapted from: SF Chronicle Whole Wheat Waffles

(note: I cut the recipe in half to serve 2 people)

* 2 eggs, separated
* 1 cup whole wheat flour
* 1 cup unbleached white flour
* 2 tablespoons cornmeal
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 2 cups buttermilk
* 5 tablespoons unsalted butter, melted and cooled

1. Place the egg whites in a clean medium bowl and whisk until stiff but not dry.
2. In another medium bowl, sift or whisk together the flours, cornmeal, salt and baking soda.
3. In a separate bowl, beat together the egg yolks, buttermilk and butter, then gradually add to the dry ingredients to form a batter. Fold the egg whites in gently until incorporated.
3. Heat skillet over medium heat. When hot, add a small dab of butter and pour 1/3 cup of batter. Shake pan lightly and cook until edges are dry and bubbles start to break in middle. Flip and cook until done.

Serve with plenty of butter and warm maple syrup. They are also good with diced bananas on top.