Sunday morning I woke feeling hung over…no alcohol involved! Sadly, this is generally how I feel after unwittingly consuming something I’m intolerant to. So following a walk in the rain with a cranky toddler (late night) and two over excited dogs I felt like pancakes for breakfast.
This is the first time I have tried this recipe and was pleasantly surprised; it’s one of Jamie Oliver’s that I discovered on Facebook and thankfully, caters to a variety of food intolerances and is also vegan.
Jamie Oliver – Strawberry Buckwheat Pancakes | Family Super Food
300ml of milk (I used coconut milk)
100gm of Buckwheat Flour
100gm of Rice Flour (I used brown)
1 teaspoon Vanilla Extract
75gm of Blanched Almonds (I used raw with their skins on)
2 teaspoons of Baking Powder
1 Banana (would probably use 2 next time)
Throw it all in the blender and blend until thick and creamy. You may need to add more liquid to reach your desired consistency. As there is no egg in this recipe, I kept it thick so they didn’t fall apart when turning.
Spoon into a hot, well oiled pan; I used coconut oil and then top with berries before turning; Jamie used sliced fresh strawberries, I used frozen mixed berries.
Once flipped, Jamie brushed his with maple syrup using a sprig of rosemary.
We ate these with fresh mango, a dollop of coconut cream and a sprinkle of cocoa nibs.