Happy Pancake Day! If you're looking for a better alternative to the traditional pancakes today then this is the perfect recipe to try. Its so versatile and I love waking up to a huge pancake stack just for me!
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Makes around six small pancakes
Ingredients:
Pancake mixture
2 flax eggs (2 tbsp ground flaxseed combined with 6 tbsp water)
1/2 cup buckwheat flour
2 tbsp rice flour
1 tbsp baking powder
2-3 tbsp raw cacao powder
1 tsp organic burst maca powder
3/4 ripe banana
1/2 cup almond or other non dairy milk
1 tbsp brown rice syrup
Coconut oil for frying
Sweet Berry Sauce
1-2 handfuls mixed frozen berries
1 tbsp maple syrup
1/4 sliced banana
To Make:
- Combine the ground flaxseed with the water in a small bowl or ramekin and place in the fridge for at least thirty minutes to thicken up. You can either do this the night before or in the morning.
- Sift the flours, baking powder, cacao powder, and maca in a large bowl and mix together.
- Mash 3/4 of the banana in a seperate bowl and add the milk, flax eggs and brown rice syrup. Then combine. Add to the flour mixture and fold in gently until fully mixed in. Avoid over mixing as you still want your pancakes to be nice and fluffy!
- Take a medium sized non stick frying pan and add some coconut oil. Once the pan has heated up, spoon some of the mixture onto the pan (about 1 pancakes worth) and cook on each side on a medium heat until ready. Then repeat with the rest of the mixture. Then stack nicely on your favourite plate.
- While you are cooking your pancakes, in a small pan, make your sweet berry sauce. Place your frozen berries and maple syrup and leave to cook slowly on a low to medium heat. Keep mixing this now and again so it doesn't stick to the pan. Try to time these right so it'll be ready at the same time as the pancakes. Slice the rest of your banana up and top the pancakes along with the sauce and all your favourite toppings. Serve with some soy yoghurt or Coyo coconut milk yoghurt.
Enjoy!
Emily X
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