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.
You’re sure to love our other sweet pancake recipes:
Pandan Pancakes with Coconut Palm Sugar Filling
