Recipe
Strawberry Buckwheat Pancakes
30 minutes
Ingredients
| 300ml | unsweetened almond milk |
| 1 | teaspoon vanilla extract |
| 75 g | blanched almonds |
| 100 g | buckwheat flour |
| 100 g | rice flour |
| 2 | level teaspoons baking powder |
| 1 | ripe banana |
| 1 tbsp | olive oil |
| 350 g | seasonal berries , such as strawberries, blackberries, raspberries, blueberries |
| 1 | sprig of fresh rosemary |
| maple syrup | |
| 4 | tablespoons Greek yoghurt |
Summary
Main Benefits
Method
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Step 1
Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth.
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Step 2
Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake.
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Step 3
Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control).
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Step 4
Flip over, apply a little pressure with an egg flip and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.
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Step 5
Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt, if you like, and serve with extra berries on the side.
