Ingredients
- 2 eggs.
- 1 cup milk of your choice.
- 1 cup buckwheat flour.
- 1 cup almond meal.
- 1 teaspoon baking powder.
- 1 teaspoon cinnamon, ground.
- 2 teaspoons ginger, ground.
- 1/4 teaspoon nutmeg, ground.
- Butter or coconut oil, for frying.
To Serve
- 1 teaspoon rice malt syrup.
- 1 cup strawberries, fresh, sliced.
- Full-fat plain or Greek yoghurt.
Directions
- 1. Place eggs and milk into a large mixing bowl and whisk until well-combined.
2. Add almond meal, buckwheat flour, baking powder and spices into the bowl and stir until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.
3. Heat a large frypan over a medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for a further minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
5. Serve pancakes with fresh strawberries, a drizzle of rice malt syrup and a dollop of yoghurt to serve. Sprinkle with a little cinnamon for some extra Christmas flavour!.
Note
Dairy-Free Option: Replace yoghurt with coconut yoghurt.
The perfect way to wake up this Christmas! Get the family around the tree and munch on these deliciously spiced pancakes – gluten-free and full of flavour!
Ingredients
- 2 eggs.
- 1 cup milk of your choice.
- 1 cup buckwheat flour.
- 1 cup almond meal.
- 1 teaspoon baking powder.
- 1 teaspoon cinnamon, ground.
- 2 teaspoons ginger, ground.
- 1/4 teaspoon nutmeg, ground.
- Butter or coconut oil, for frying.
To Serve
- 1 teaspoon rice malt syrup.
- 1 cup strawberries, fresh, sliced.
- Full-fat plain or Greek yoghurt.
Directions
- 1. Place eggs and milk into a large mixing bowl and whisk until well-combined.
2. Add almond meal, buckwheat flour, baking powder and spices into the bowl and stir until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.
3. Heat a large frypan over a medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for a further minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
5. Serve pancakes with fresh strawberries, a drizzle of rice malt syrup and a dollop of yoghurt to serve. Sprinkle with a little cinnamon for some extra Christmas flavour!.
Note
Dairy-Free Option: Replace yoghurt with coconut yoghurt.