FLUFFY BUCKWHEAT PANCAKES WITH PECANS & RAISINS

Is it the weekend yet?

Or a Monday morning on which you happen to have a little bit more time to sip your coffee and read your book? Great! How about some yummy pancakes that are nutty, sweet and naturally glutenfree? Buckwheat is a great alternative to regular wheat flour or other grains. These pancakes won’t make you feel heavy after your meal, because they are light and rich in nutrients, complex carbs and protein. Do I have more great news? Of course, because they happen to be super delicious too! Any pitfalls? Nope. Use your favourite toppings aka cacao nibs, maple syrup, fresh fruits, yoghurt, granola, cinnamon, peanut butter or whatever else comes to your mind. Unleash your morning creativity, people, I know it’s there!

Servings: 2

Total time: 20 min

For the pancakes

Ingredients

1 cup buckwheat flour

½ cup almond flour

1 cup plant-based milk (I used oat)

2 eggs

1 tbsp maple syrup

½ tsp cinnamon

1 tsp baking powder

coconut oil for the pan

add ins

⅓ cup pecans, chopped

⅓ cup raisins

serve with

yoghurt of choice

maple syrup

buckwheat groats, toasted

pecans

fresh fruit

Instructions

1. In a bowl, combine the buckwheat flour, almond flour, cinnamon and baking soda. Add in the eggs, maple syrup and plant-based milk and stir until all ingredients come together as a smooth batter. Mix in the pecans and raisins.

2. In a large frying pan, heat 1 teaspoon of coconut oil on medium-high. Once the oil is hot, scoop 4-6 pancakes into the pan and bake until golden brown, around 2-3 minutes on each side.

3. Serve the pancakes while still warm along with some maple syrup, fresh yoghurt, pecan nuts and some deliciously crunchy buckwheat groats. Treat yourself today (and yesterday) (and tomorrow), you deserve it!