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4
10 minutes
15 minutes
The perfect way to wake up this Christmas! Get the family around the tree and munch on these deliciously spiced pancakes – gluten-free and full of flavour!
2 eggs.
1 cup milk of your choice.
1 cup buckwheat flour.
1 cup almond meal.
1 teaspoon baking powder.
1 teaspoon cinnamon, ground.
2 teaspoons ginger, ground.
1/4 teaspoon nutmeg, ground.
1 teaspoon rice malt syrup.
1 cup strawberries, fresh, sliced.
Add almond meal, buckwheat flour, baking powder and spices into the bowl and stir until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.
Heat a large frypan over a medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on its own. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for a further minute.
Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
Serve pancakes with fresh strawberries, a drizzle of rice malt syrup and a dollop of yoghurt to serve. Sprinkle with a little cinnamon for some extra Christmas flavour!
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