We wanted to try out a slightly different take on pancakes this year, and thought that Jamie Oliver’s recipe looked delicious – a healthy, super filling, gluten free alternative to your standard pancake recipe! Perfect to have with some fresh berries and maple syrup
300ml Almond Milk
1tsp Vanilla extract
150g buckwheat flour
2tsp baking powder
1 ripe banana
fresh seasonal berries
To serve: 1 sprig of fresh rosemary, maple syrup, greek yogurt.
Put all of the ingredients from the almond milk to the banana into a blender and blitz up until smooth.
Put your pancake pan on a medium heat and pour in one teaspoon of olive oil to two or three tablespoons of batter (depending on how big you want your pancakes!).
Push the fresh berries into the batter and cook for a few minutes until golden on the bottom before flipping the pancake and cooking the other side.
Apply some gentle pressure to the pancake with a spatula until the other side is golden brown and ready to transfer onto a plate, with the fruit facing upwards. Repeat this process with the rest of the batter.
Dip the sprigs of rosemary into maple syrup and gently brush over the pancakes. Top them off with a spoon of yogurt and fresh berries – Enjoy!
Recipe: slightly adapted from Jamie Olivers: http://www.jamieoliver.com/recipes/breakfast-recipes/strawberry-buckwheat-pancakes/
Copyright: The Wild Co.