Monday, February 20, 2012

Buckwheat and raspberry pancakes

Here is my breakfast this morning lucky for me I had all the ingredients ready to go. I really like a sweet pancake for breakfast but the beautiful thing about this one is the buckwheat flour is slightly bitter and the raspberry is sour so they make a wonderful marriage.

There is a lashing of organic Canadian maple syrup but that is to you, it might be just sweet enough with the raspberries.

We cook these in bulk so there is left over for afternoon tea or a snack which can be served with some good quality organic yoghurt.

1 cup organic buckwheat flour
1 cup oat/almond/rice milk
1 organic egg
1/2 cup fresh or frozen raspberries
extra virgin coconut oil or organic ghee to fry in

In a large bowl place the buckwheat flour and run a balloon whisk through to break up any lumps. Add your egg and oat milk and whisk until combined. Spoon in your raspberries and if they are frozen try and thaw out before hand otherwise it will thicken the batter and not look good at all !

In a cast iron fry pan (or what ever you have) add a little coconut oil or ghee and spoon batter into, once the batter starts to bubble flip over and cook the other side and then serve hot.