Who doesn’t love pancakes!!
They are a staple on retreats. Even on our Sugar Detox Retreat. That is when these sugar free buckwheat pancakes come into their own. We serve them with the cinnamon nut cream but on other retreats we like to serve them with some fresh or frozen berries for a little sweet hit.
- FOR THE PANCAKES
- 1 Cup Buckwheat Flour
- 1 Cup Coconut Milk
- 1 Egg, separated
- 1 tbs Coconut Oil ( for cooking)
- FOR THE CINNAMON NUT CREAM
- 1 Cup Blanched Almonds
- 1 tsp ground cinnamon
- Juice ½ Orange
- Zest of 1 Whole Orange
- ½ tsp Vanilla Extract
METHOD
First make the Cinnamon Nut Cream
Soak the nuts over night if possible. Then combine all the ingredients in a blender and blend until smooth. If the mix is a little too thick then add a splash of the soaking liquid to thin down.
To Make the Pancakes
Mix the egg yolk with the coconut milk. Beat the egg white until it forms stiff peaks. Now mix the coconut milk mix with the flour until your create a thick batter. Now fold in the egg while.
When ready to cook the pancakes, add a tbps of the oil to a hot frying pan and then add a ladle spoon of the batter. Cook the pancake until it s browned and firm then flip the pancake over and cook on the second side for a further minute or two. Continue to cook all the remaining pancakes.
You can keep the cooked pancakes warm in a medium warm over for about 5 – 10 mins without compromising on taste and texture.
Serve 2 pancakes per person topped with the cinnamon nut cream and some fresh berries when in season or defrosted berries all year round.
Conscious Cooking
Cook Books available on amazon
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Really like this and it feels like a treat. Pancakes are best eaten straight away. I have frozen them and reheated but they lost a bit of their body (not surprisingly). I like to serve them with a scoop of yoghurt, berries and toasted nuts.
Sounds delicious, great idea to freeze any extras!