Dig into a plant-based pancake with this fluffy blueberry-topped creation from Dirty Bones
Buckwheat Pancakes
Makes 500gr, roughly 10 pancakes
- 100g Buckwheat
- 100g Plain Flour
- 40g Rice flour
- 1 x teaspoon Salt
- 1 x teaspoon Baking Powder
- 125g Almond milk
- 30g Almond yogurt + extra to serve 40gr per portion
- 25g Maple Syrup
- 25g Apple juice
- 5 g White wine vinegar
- 50g Coconut oil
- Blueberry compote (recipe below) allow roughly 100g per serve
Method
1 Sieve the flours, salt and baking powder into a large mixing bowl. Make a well in the middle.
2 Mix together the almond milk, yogurt, apple juice and vinegar.
3 Pour these mixtures into the well and using a wooden / plastic spoon bring the mix together to form a paste.
4 Melt the coconut oil in a pan and cool slightly, pour into the mix, drizzle in the maple syrup and use a whisk to beat the mixture to a smooth consistency.
5 Heat a non-stick pan till hot and add a very fine coat of vegetable / sunflower oil. Cook the pancakes in batches using roughly 50gr of mix per pancake for 2 mins on each side. The aim is to slowly pour the mix into the pan so you have a raised pancake.
6 Keep warm.
7 When ready to serve stack the pancakes in a tower of 3, top with almond yogurt and the blue berry compote.
For the Blueberry Compote:
- 500g fresh blueberries
- 200g caster sugar
- 200ml water
Method
1 In a heavy based pan mix the water and sugar together and bring to a boil. Boil for roughly 3 mins until it starts to turn a light brown colour.
2 Drop in the berries and simmer for 30 seconds, stirring so all the berries are coated. Remove from the heat and leave to cool to room temperature.
Recipe and image courtesy of Dirty Bones
