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#Gluten-free #vegetarian

Strawberry Buckwheat Pancakes

    4
    30 min
    Not too tricky

This extra-tasty pancake dough is ideal for any vegan. Additionally, buckwheat flour includes manganese mineral, needed to keep our connective tissue strong and healthy.

  • I recommend making your batter the day beforehand and placing it into the fridge. If you cook for more than four persons, just cook a whole batch to do it for a few days.

Calories

398

Fat

15.7 g

Sugar

15.9 g

Salt

0.7 g

Protein

12.3 g

Carbs

53.9 g

Fiber

3.5 g

Ingredients

- 300 ml of almond milk;- 1 teaspoon of vanilla extract;- 75 g of blanched almonds;- 100 g of buckwheat flour;- 100 g of rice flour;- 2 level teaspoons of baking powder;- 1 ripe banana;- olive oil;- 350 g of seasonal berries, such as strawberries, blackberries, raspberries, blueberries;- 1 sprig of fresh rosemary;- maple syrup;- 4 tablespoons of Greek yogurt, optional.

01. Pour the milk into a blender with the vanilla extract, almonds, flour, and baking powder. Peel and add the banana, then blitz until smooth.

02. Place a large non-stick frying pan on medium heat. Once hot, add one teaspoon of oil to the pan with three tablespoons of batter per pancake.

03.Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control).

04. Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.

05. Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yogurt, if you like, and serve with extra berries on the side.

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