Happy ‘Pancake Day’ everyone.
I can’t believe it is now the last day of February – time certainly flies when you are having fun right? 🙂
This morning I woke up extra early as I fancied making some pancakes in true celebration style and chose to make them with Buckwheat flour for a healthier, tastier option.
The recipe to make these delicious pancakes are as follows:
Serves 4 people (2 pancakes each)
2 cups of buckwheat flour
2 bananas, mashed with a fork
1 tsp vanilla essence
1 tsp coconut sugar
Pinch of sea/himalayan salt
4 tbsp sunflower/olive oil
1.5 cups of milk (of your choice – I used 1 cup almond milk and half cup room temperature water)
1 tsp baking powder
1/2 tsp bicarbonate soda
Mix all the above ingredients together to make a smooth mixture.
In a frying pan, spray some oil to cover the base and make sure the pan is hot. Add a ladle of pancake mix and cook on each side for 2 minutes each.
I topped mine with a mix of delicious organic berries topped with maple syrup however you can add whatever favourite toppings you fancy (nuts, seeds, banana, mango, pineapple, berries, lemon etc).
If you want to enjoy these a savoury dish, simply add a pinch of coconut sugar (to balance sweet & savoury) and then enjoy with savoury toppings. My favourite savoury toppings are tofu scramble with sautéed mushrooms with a drizzle of sweet maple syrup. I love sweet & salty flavours and this combination is heavenly.
Try this recipe out for yourselves for a delicious healthier option that is vegan and gluten free. Let me know how yours turns out and any other suggestions for toppings, sweet or savoury.
Until soon x
Some History about Shrove Tuesday