Strawberry Buckwheat Pancakes

 

This super-tasty pancake batter is perfect for vegans, plus buckwheat flour contains the mineral manganese, which we need to keep all our connective tissue strong and healthy.

SERVES : 4
COOKS IN : 30 MINUTES
DIFFICULTY : NOT TOO TRICKY

NUTRITION PER SERVING

Calories : 398
Fat : 15.7g
Saturates : 2.4g
Protein : 12.3g
Carbs : 53.9g
Sugars : 15.9g
Salt : 0.7g
Fibre : 3.5g

OF AN ADULT’S REFERENCE INTAKE

INGREDIENTS

1¼ cups almond milk
1 teaspoon vanilla extract
2½ oz blanched almonds
heaping ¾ cup buckwheat flour
heaping ¾ cup rice flour
2 level teaspoons baking powder
1 ripe banana
olive oil
12 oz seasonal berries, such as strawberries, blackberries, raspberries, blueberries
1 sprig of fresh rosemary
maple syrup
4 tablespoons Greek yogurt

METHOD

Pour the milk into a blender with the vanilla extract, almonds, flours, and baking powder. Peel and add the banana, then blitz until smooth. Place a large non­stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake. Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control). Flip over, apply a little pressure with a slotted spatula, and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit­side up. Wipe out the pan with a ball of paper towel and repeat the process.

Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yogurt and serve with extra berries on the side.

 

Tips

This batter will sit happily in the fridge, so make it the day before, or, if you’re cooking for fewer than four, simply make up the whole batch to do you for a couple of days.