Summer Smoothie Pancakes

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Summer Smoothie Pancakes


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Ingredients

  • 1/4 cup + 1 tbsp (75 ml) mashed ripe banana
  • 1/4 cup + 1 tbsp (75 ml) puréed strawberries (approx. 5 large strawberries)
  • 1 3/4 cups + 2 tbsp (445 ml) buckwheat flour
  • 1 tbsp rice malt/maple syrup
  • 1 tbsp baking powder
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 1 2/3 cups + 1 tsp (400 ml) unsweetened cashew milk Coconut oil for frying

Instructions

  1. Add all wet ingredients to a large mixing bowl and stir to combine.
  2. Add buckwheat flour and baking powder and stir.
  3. Heat oil in a frying pan over medium heat.
  4. Ladle batter into the pan and cook each pancake for around 3 minutes or until you see the edges have cooked and small bubbles are forming on the surface. Flip.
  5. Cook the other side for around the same amount of time. Repeat until all batter is used.
  6. Serve pancakes with fruit (such as roasted rhubarb) & berries, with syrup or other toppings of choice.
  7. For a simple roasted rhubarb, recipe, see the full recipe on missmarzipan.com (direct link: bit.ly/smoothiepancakes)

 

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