If you follow me on Instagram, you may have noticed I love to eat pancakes for breakfast! I’m often asked what the recipe is, so I thought I’d share the basic recipe with you.
The best thing about this recipe is that you can add cacao to make a chocolate version, cacao nibs for a chocolate chip flavour, and top them with nut butters, fresh fruit and whatever else takes your fancy!
For these pancakes I just use three simple ingredients. I find that it’s the toppings that provide my breakfast with an abundance of flavour.
As they are fairly small, they require minimal cooking time which means they can be made even on the busiest of mornings.
Served with cacao avocado coconut spread and fresh strawberries.
These pancakes will keep in the fridge for two days in a sealed container.
Basic pancake batter
Makes 6-8 small pancakes
- 1/2 cup buckwheat flour or quinoa flour
- 1/2 almond milk or any non-dairy alternative
- 1 tsp baking powder
- Coconut oil or macadamia oil for frying
- Mix all ingredients together in a small mixing bowl.
- Heat coconut oil in a large fry pan over medium heat.
- Spoon batter into pan. Flip pancakes when little bubbles start to appear and cook on other side.
- Repeat until all the batter has been cooked.
- Stack up and enjoy with your favourite toppings!
Note: if you do add cacao or other ingredients to the actual batter you may need to add more almond milk to thin it out.
Here’s some topping inspiration…
There are buckwheat pancakes with fig raspberry cream and pistachios!
These are buckwheat pancakes with roasted cinnamon oranges and chocolate almond sauce!
What are your favourite pancake toppings?