Pancakes, pancakes, pancakes.
If any of you know me well, or have ever had a good browse through my Instagram feed, you’ll know that I’m a massive pancake lover.
I’ve spent many a mornings in the kitchen making batch after batch of pancakes.. I’ve had far more pancake dates than I can count, and made hundreds and hundreds of the tasty little circles of joy.
I absolutely love putting a breakfast spread on for family and friends, eating good food and sitting around the table and chatting. It’s one of the best ways to start the day, no doubt about it.
My 18th birthday was actually spent with an outdoor fire pit, lots of blankets, and a feast of pancakes (I spent hours making about 70 pancakes that day!), wild .. I know!
I wanted to create a guilt-free recipe, full of healthier ingredients and whole-foods, while being dairy/egg free.
So that’s what I did!
There are plenty of delicious pancake recipes on the web, but I opted for the route of ‘throwing a pile of ingredients together and hoping for the best’. Luckily it didn’t turn out too horrendously, and through trial and error, and many of pancakes taste tested, a trusty pancake recipe was created.
It’s super duper easy and simple, so if your weekends are calling for pancakes (heck who needs to wait for the weekend?!) then give it a go..
– 1 cup flour (buckwheat works best, but you can use any really)
– 1.5 cups of milk (almond/soya)
– 1 tablespoon of sweeter (maple syrup/agave nectar etc.)
– 1 teaspoon of baking powder.
– Cinnamon (add to taste)
– Vanilla extract (add to taste)
– Ginger (add to taste – the more you add, the more like ginger-bread pancakes they will be)
I then blend all of the ingredients in my trusty Vitamix blender, however just whisking the liquid ingredients into the dry ingredients by hand will work just as fine.
When cooking the batter, make sure the pan is very hot (oil is sizzling), my first pancake never turns out perfect, so don’t be disheartened, it’s usually a case of the pan not being hot enough yet.
The mixture makes about 15 small pancakes (give or take a few) – I use egg pans to create small, circular pancakes.
Feel free to double the mixture.. or triple it, if you want extra pancakes.
I tend to top mine with a variety of fruits and a good drizzle of maple syrup. I also particularly like heating a mix of berries (I usually use frozen forest fruits) on the hob, and letting them heat .. it creates a jam like consistency. You can add coconut sugar or maple syrup to sweeten it if you fancy. But go crazy – you can top them with whatever takes your fancy. And there you go, bobs ya uncle.
If you try the recipe out let me know how your pancakes turn out!
All my love,