/ buckwheat protein pancakes

Romanticise your life with these pancakes!

Picture this: no alarm wake up, warm drink in bed, dancing around in your pjay’s while making these pancakes. say less.

They’re simple, satisfying, and packed with ingredients that truly support your body.

Buckwheat flour brings a beautiful nutty flavour and is rich in protein, fibre, and minerals like magnesium and zinc, making these pancakes as functional as they are delicious.

With warming cinnamon, a touch of honey, and sea salt to balance sweetness, they’re the kind of breakfast that keeps you full, satisfied, and are like a little hug to the soul.

GF, VG, V, DF SERVES 10

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INGREDIENTS

• 1½ cups buckwheat flour

• ½ cup spelt flour

• 3 tsp baking powder

• 1½ tsp ground cinnamon

• ¼ tsp sea salt

• 3 tbsp honey (or maple syrup)

• 2 tsp vanilla essence

• 3 tsp apple cider vinegar

• 1 cup milk of choice*

  Toppings

• Maple syrup 

• pumpkin seeds

• hemp seeds 

• Coconut yoghurt

• berry compot                                                                                                               (Simply heat frozen berries over low heat until they soften and their juices form a berry-rich sauce)

RECIPE

In a large mixing bowl, whisk together the flours, baking powder, cinnamon, and sea salt.

In a separate bowl or jug, combine milk, honey, vanilla, and apple cider vinegar. Let sit for 2–3 minutes to lightly curdle (this helps make them fluffier).

Pour the wet ingredients into the dry and mix until smooth. The batter should be thick but pourable — add a splash more milk if needed.

Heat a pan over medium heat. Spoon in the batter to form pancakes, cooking for ~2–3 minutes on each side, or until golden.

Serve warm with your favourite toppings: nut butter, coconut yoghurt, fresh berries, chia jam, or even a drizzle of tahini + maple.

NOTES

*MILK OPTIONS*
I use bonsoy or pure harvest almond milk. However, you can sub for your milk of choice.  

*QUANTITIES*
THIS BATCH MAKES 10 Pancakes

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