Buckweat Pancakes with Raspberries & Roasted Apple.
HAVE YOUR PANCAKE AND EAT IT.
I don’t know about you but the sight of a fresh stack of pancakes at the weekend makes me so happy! It’s the little things, right?
Made with good quality ingredients, they can make your body happy too. Eating for fertility shouldn't be about restricting lots of foods but thinking of ways you can ‘supercharge’ recipes for your body to reap the benefits.
Maybe that's switching up the flour to something less inflammatory or one that is absorbed more slowly into the blood stream to provide a steady flow of energy. Maybe that’s adding antioxidant rich fruits or swopping out refined sugars for more natural sugars.
These buckwheat pancakes with toasted walnuts/pumpkin seeds, raspberries and roasted apple are my current favourite!
Buckwheat Pancakes with Raspberries
Ingredients
- 190g buckwheat flour
- 300ml almond milk
- 1 tbsp coconut sugar
- 1 large egg
- 1 tbsp baking powder
- 1 tsp vanilla essence
- 1/2 tsp sea salt
- 1tsp coconut oil for cooking
- Filling options: 125g blueberries or raspberries or a combination of both. 1 cooking apple chopped into small pieces and roasted.
- Topping options: toasted pumpkin seeds, toasted walnuts or pecans, a dollop of coconut yoghurt.
Instructions
- Sieve the buckwheat flour, baking powder, coconut sugar and salt into a large mixing bowl, stir to combine and make a hole in the middle of the mixture.
- In a seperate bowl ( or I like to whizz it together quickly in my Nutribullet) mix together the almond milk, egg and vanilla essence.
- Our the wet mixture into the dry and mix together gently until combined but be careful not to over mix.
- In a large frying pan heat the coconut oil until the pan becomes shimmeringly hot. If there is excess coconut oil then carefully (don't burn your fingers!) wipe some away with kitchen towel. A hot pan is essential to successful pancakes.
- Ladle two tablespoons of mixture for each pancake into the hot pan, the trick is to pour from up high and straight down in order get a circular pancake. Drop a few blackberries or raspberries onto each pancake and then cover them with a little more batter to stop the fruit sticking to the pan when you flip it. I usually fit 3 pancakes onto my 23cm pan.
- Once you start to see bubbles forming in the batter (around 2-3mins depending on the heat of your pan) it's time to flip over the pancakes and cook the other side for around 2mins.
- Eat immediately (!) or put onto a wire rack to cool if you're cooking a batch for the next couple of days. Pancakes will keep for 2-3 days if kept in the fridge in an airtight container.
- Get creative with your toppings and add some extra fruit, toasted nuts & seeds or a dollop of coconut yoghurt.
Notes:
I am not affiliated with any brands but if you're interested to know some of my favourite brands for this recipe I thought I would share them here. For the flour I like to use Doves Farm Organic Buckwheat Flour, for the almond milk, Rude Health Ultimate Almond Organic Drink and for the coconut yoghurt topping it has to be Coyo Natural Coconut Milk Yoghurt Alternative.