These pancakes are the favourites of both my sons and Sunday is their pancake day. They regularly ask me hopefully if it is pancake day on other days. They are gluten free, with sweetness from the cinnamon and extra protein from the chia. These pancakes are delicious with any fresh seasonal fruit – here they are accompanied by strawberries and pomegranate and maple syrup with cardamom coffee and coconut yoghurt with pomegranate. We have them in summer with mango and wattleseed or with lemon and coconut sugar both of which are also delicious. They are a thin almost crepe like pancake with a delicious nutty flavour from the buckwheat.
Cinnamon, chia buckwheat pancakes with strawberry & pomegranate
Print RecipeIngredients
- ½ cup buckwheat flour
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 2 organic eggs
- 1 cup coconut or rice milk
- 1-2 tablespoons olive oil for cooking
- Strawberries and pomegranates, coconut yoghurt and maple syrup for serving
- Cardamom for sprinkling
Instructions
Mix dry ingredients in a large bowl
Make a well in the centre of the dry ingredients and add the eggs
Then gradually stir in the milk to form a smooth batter
Allow to rest for a few minutes before cooking
Cook in a hot pan with a little olive oil
Serve with strawberry, pomegranate, maple syrup, coconut yoghurt, a sprinkle of cardamom and cardamom coffee
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