AMERICAN STYLE PANCAKES
Clean Supper Club
Mention the word "pancake" in our homes and our children are bouncing off the walls with excitement!
These American Style Buckwheat, Spelt & Blueberry Pancakes are a real favourite, we regularly have to make double batches of batter just to satisfy the youngsters appetites.
Makes
12-15 small pancakes
Ingredients
100g buckwheat flour
100g spelt flour
300ml almond milk
1 egg
pinch of pink Himalyan salt
1 tsp baking powder
1 tsp vanilla extract (optional)
handful of blueberries (to add to mix, optional)
Coconut oil
Method
Sift the flour into a bowl, along with the baking powder & add the salt.
Make a well in the centre & add the whisked egg & half the milk & whisk gently together.
Pour the remaining milk in slowly & whisk altogether until you have a smooth batter.
Add the blueberries & stir into the batter.
Heat the pan & add a tbsp of coconut oil & allow it to gently melt.
Drop a large tablespoon of the mix into the pan (you'll have room for 3 or 4 in your pan depending on its size) & allow to cook for a few minutes until bubbles start to appear on the surface.
Then turn them over & cook on the other side for a further 2-3 minutes.
Repeat & cook as many as you need.
To Serve
A drizzle of grade A maple syrup, fresh blueberries & a dollop of sheep's or coconut yoghurt.
Fresh Lemon Juice & Raw Honey
These American Style Buckwheat, Spelt & Blueberry Pancakes are a real favourite, we regularly have to make double batches of batter just to satisfy the youngsters appetites.
Makes
12-15 small pancakes
Ingredients
100g buckwheat flour
100g spelt flour
300ml almond milk
1 egg
pinch of pink Himalyan salt
1 tsp baking powder
1 tsp vanilla extract (optional)
handful of blueberries (to add to mix, optional)
Coconut oil
Method
Sift the flour into a bowl, along with the baking powder & add the salt.
Make a well in the centre & add the whisked egg & half the milk & whisk gently together.
Pour the remaining milk in slowly & whisk altogether until you have a smooth batter.
Add the blueberries & stir into the batter.
Heat the pan & add a tbsp of coconut oil & allow it to gently melt.
Drop a large tablespoon of the mix into the pan (you'll have room for 3 or 4 in your pan depending on its size) & allow to cook for a few minutes until bubbles start to appear on the surface.
Then turn them over & cook on the other side for a further 2-3 minutes.
Repeat & cook as many as you need.
To Serve
A drizzle of grade A maple syrup, fresh blueberries & a dollop of sheep's or coconut yoghurt.
Fresh Lemon Juice & Raw Honey