A dinner-ready, gluten-free, time-sensitive, easy-on-the-eyes plate of flapjacks.
Those who are gluten-free or gluten-avoiding often end up missing out on the health benefits of grains (as well as the delicious things they're used to make). Anna Jones is here to help. These buckwheat pancakes, plucked from her new book, A Modern Way to Cook, will fill the void, with both the nutritional and gustative in mind. Buckwheat—a gluten-free "pseudocereal"—contains protein, fiber and, importantly, flavonoids, which explains why it has anti-cancer and anti-inflammation properties, plus helps protect your brain and heart. All of the recipes in this vegetarian cookbook are easy and quick (the chapters are broken down into how much time you'll spend in the kitchen). A few if's before you get cooking: If you have a cast iron pan, use it for this recipe; if you're avoiding dairy, swap the goat cheese for a nut-based one (we like Treeline); if you want to remove beet stains from your hands, use a wedge of lemon.
Reprinted with permission from A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Mealsby Anna Jones, copyright © 2016. Photography by Matt Russell. Published by Ten Speed Press, an imprint of Random House LLC.