Pancakes are the easiest and tastiest things to eat for breakfast... lunch and sometimes, dinner! They take about 10-15 minutes to make- that includes prep and cooking time once you get the process down pat! They're cost effective since each batch could make you up to 12 little pancakes!!! Here's a fool-proof recipe.
Ingredients (makes 12 small pancakes)
1/2 cup buckwheat flour
1/2 almond meal
3/4 milk (or milk alternative- I use soymilk)
1 egg
2 baby beetroots pre cooked (steamed)
1 ripe banana
1 tsp baking powder (or bicarb)
1/4 lemon
Topping (per serve - 3 pancake stack)
Ricotta
1/2 banana
Pepitas
Cinnamon
1/2 tsp Rice Malt Syrup
1/2 tsp Coconut Oil
Method
Store the remaining batter in a sealed container in the fridge to be used the next day. Can store for around 3-4 days.
1/2 cup buckwheat flour
1/2 almond meal
3/4 milk (or milk alternative- I use soymilk)
1 egg
2 baby beetroots pre cooked (steamed)
1 ripe banana
1 tsp baking powder (or bicarb)
1/4 lemon
Topping (per serve - 3 pancake stack)
Ricotta
1/2 banana
Pepitas
Cinnamon
1/2 tsp Rice Malt Syrup
1/2 tsp Coconut Oil
Method
- Place the buckwheat, almond meal, milk, beetroot, banana and egg in a food processor/handmix/blender and mix until smooth.
- Add the baking powder and lemon and stir the batter with a spoon
- Cook the pancakes on a non-stick fry pan on medium heat - fill a ladle to 3/4 it's capacity to give you the perfect sized pancake
- Slice banana long ways to get 4 long banana strips about 0.5 cm in width
- Pan sear the bananas with coconut oil on a fry pan on medium heat (you can do this at the same time as the pancakes or use the same fry pan once the pancakes are done to save washing and water)
- Flip the banana when it's turned semi transparent and cook for another 30 seconds.
- Stack 3 pancakes then place banana, ricotta and pepitas on top then some cinnamon and drizzle rice malt syrup on top.
Store the remaining batter in a sealed container in the fridge to be used the next day. Can store for around 3-4 days.