In our house Sunday morning is pancake time. We are creatures of habit and we normally always have the same flavour every Sunday. As pancake day is on the way I decided to ask my little family if they fancied a change. We have recently been trying recipes with buckwheat flour so I thought I’d ask them if they fancied these ones instead.
My son Ted, who is nine, jumped for joy at the suggestion. Ted is really enjoying all the recipes I have been making with this flour so I thought he would like this one too. Also Ted loves raspberries and chocolate. It’s a perfect combination and it really did make a delicious pancake too. These pancakes may even become our new Sunday morning favourites.
Do you have fruit in your pancakes and if so what is your favourite? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Blender
- Large mixing bowl
- Whish
- Frying pan
- Spatula
- Cooling rack
Ingredients
- Buckwheat flour x 120g
- Rice or tapioca flour x 65g
- Raw cacao powder x 2 – 4 tbsps
- Ground flax seed x 2 tbsps
- Baking powder x 1 tsp
- Bananas x 2 large
- Raspberries x 2 handfuls
- Milk x 200mls (of your choice)
- Salt x 1/2 tsp
- Ground sweet cinnamon x 1 tsp
- Oil for the pan
Method
- Break the bananas and put these into the blender cup.
- Add in the raspberries and pour in the milk.
- Blend these ingredients together.
- Mix the buckwheat flour, tapioca flour, raw cacao powder, ground flax seeds and baking powder together in the large mixing bowl.
- Whisk in the ingredients from the blender cup.
- Sprinkle in the salt and ground sweet cinnamon and mix everything together.
- Leave in the fridge overnight.
- Put the frying pan onto a high heat on the hob and add oil to the base of the pan.
- Once the pan starts to smoke a little it should be hot so add in about a ladle full or less of the mixture.
- When the pancake starts to cook around the outside it should be read to flip.
- Leave the pancake to cook until turns golden brown on the other side too.
- You can lift the pancake with the spatula to check if it’s turned golden brown.
- Once the pancake has cooked remove it from the pan.
- Repeat the process for the rest of the mixture until you have used it all up.
- Then serve with honey or maple syrup and enjoy.
Chocolate and Raspberry Buckwheat Pancakes were gobbled up. My husband Howard, Ted and myself all enjoyed these delicious Sunday morning sweet treat breakfasts. These pancakes were easy to make and prepare. I made the batter the night before and stored it in the fridge. The leftover pancakes I put in the freezer for another occasion. All the ingredients in these pancakes are freezable so you could make a batch and freeze them for another occasion. However you decide to eat these pancakes, as always, please enjoy. Thank you xxx
Googies Kitchen Life 