Pancakes are a big thing in our household, they’re the perfect way to start a lazy weekend and these ones are good n’ healthy, completely guilt free and totally delicious, of course! I get loads of requests asking for the recipe, and to be honest, I tend to make it up as I go along, but this particular one is based on a recipe from of my favourite bloggers, Alice Nicholls from The Whole Daily. I do have another majorly scrumptious pancake recipe I want to share with you too, but that will be another treat for another weekend … !
So without any further ado, let your weekend start here.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
greedy peeps
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- 1/2 cup Buckwheat flour
- 1/2 cup Non-dairy milk
- 1/2 tsp Baking powder
- 1 tsp Apple cider vinegar
- 1 tblsp Coconut oil (for frying)
- 2 handfuls Berries to serve
- 2 big scoops Whipped coconut cream or yoghurt to serve
- 2 handfuls Toasted nuts to serve (pecans or walnuts work well)
Ingredients
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- Mix the buckwheat flour, non-dairy milk, baking powder and ACV together with a fork. If the batter is too thick, just add more non-dairy milk.
- Heat up the oil in a frying pan over a medium heat. When hot add spoonfuls of the mix and cook until they start to bubble. Flip them over and cook for another 20 seconds or so. Keep the cooked pancakes on a plate and under a tea towel to keep warm until they're all done.
- Serve with the berries and coconut cream or yoghurt, or even with just a woosh of maple syrup. Sprinkle with the nuts et voilà.
To make the coconut cream
Put a tin of coconut milk in the fridge overnight.
Open the tin upside down as the cream will separate from the water, tip out the coconut water and save it for your smoothies.
Scoop out the cream and whip it up. Simples.
