Vanilla Buckwheat Pancakes

Vanilla Buckwheat Pancakes

Today is Shrove Tuesday AKA pancake day! So with that said, it seemed only fair to give you an excuse to get the fry pan out with my vanilla buckwheat pancakes. They are gluten free and pretty guilt free so no need to feel like you are off to a terrible start to the week!

This recipe is all about the buckwheat flour. It is made from ground buckwheat, a grain like seed that is related to rhubarb and sorrel. Whole buckwheat is a great ingredient- you can boil it and use it in salads, instead of cracked wheat in your tabouli, and in porridge and breakfast birchers. Buckwheat and buckwheat flour have a high nutritional value, containing disease fighting flavanoids and magnesium. It really is a great ingredient that I recommend you try and incorporate into your diet, particularly if you are gluten intolerant or try to avoid it in your diet.

Now because we're using buckwheat, these pancakes aren't like your everyday pancake. They have a really nutty and rich flavour which I love because it means I won't end up eating 1000 of them in one sitting. Yay! Two of them along with berries, honey and a dollop of Greek yoghurt will leave you feeling very content and keep you going well until lunch time. They make for a really great late breakfast on a Sunday.

INGREDIENTS
1 1/2 cups buckwheat flour
1 1/2 cups almond milk
1 egg
1 1/2 tsp greek yoghurt
1/4 tsp vanilla powder
1/4 tsp cinnamon
1 tsp baking powder
1 tbs coconut oil, for frying
Greek yoghurt and honey to finish plus the fruit of your choice

HOW IT'S DONE
Sift the buckwheat flour into a large mixing bowl. Add the milk and whisk until smooth. Add all remaining ingredients and whisk well until combined. The batter should be thick and smooth. Heat a large non-stick fry pan on a high heat, add a little of the coconut oil and let it melt in the pan for approx. 10 seconds. Using a ladle or a large spoon dollop the mixture into the centre of the pan. Let it sit for 2 minutes or until bubbles begin to appear on the surface. Using a spatula flip and cook the other side for 1 minute. Remove from the pan and repeat.

These pancakes are best served hot with the greek yoghurt, blueberries, honey and add a little more cinnamon if you're a fan.  You could try sliced mango and a little drizzle of coconut milk, nectarines and banana would be delicious too. Let me know what your favourite pancake topping is!

Photography by Andy Stavert

Spicy Corn & Shallot Fritters

Spicy Corn & Shallot Fritters

Spiced Eggplant & Buffalo Mozzarella Salad

Spiced Eggplant & Buffalo Mozzarella Salad