Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Buckwheat Pancakes with Raspberries, Walnuts and Maple Syrup

Buckwheat Pancakes with Raspberries, Walnuts and Maple Syrup recipe, brought to you by MiNDFOOD

Buckwheat Pancakes with Raspberries, Walnuts and Maple Syrup

Buckwheat flour is a versatile gluten free alternative for baking recipes. It works well in this pancake recipe producing light and fluffy cakes. Top with your favourite fruit and maple syrup for a delicious Sunday brunch.

Serves 4

2 cups gluten-free buckwheat flour

1 tsp ground fennel

1 tsp ground cardamom

1 tsp cinnamon

2 tbsp raw sugar

1 cup soy milk

1 egg, lightly beaten

canola oil cooking spray

300g fresh raspberries

2 tbsp goji berries

50g walnuts

½ cup organic maple syrup

1 Sift flour, fennel, cardamom and cinnamon into a bowl and then stir in sugar. Make a well in the centre and gradually whisk in soy milk, egg and 
1 cup water to form a smooth batter.

2 Spray a non-stick frying pan with oil, add 2–3 tbsp of the batter and cook over medium heat until bubbles appear and burst on the surface. Turn pancake and cook other side. Remove and keep warm while cooking remaining batter. To serve, stack pancakes and top with raspberries, goji berries, walnuts and maple syrup.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney