Everyone loves a good pancake. They are not only delicious to eat, but so easy to make! The thing that I love most about pancakes is they are so versatile.
You can put just about anything on a pancake to make it savoury or sweet. And there's not a better day to eat pancakes than Shrove Tuesday (today!)
Words and Images - Sarah Grove
Shrove Tuesday, also known as Pancake Day in Australia, is the last day before Lent for Christians. During this time people traditionally fasted and avoided food containing eggs and dairy products, so families would feast on Shrove Tuesday.
Pancakes became associated with Shrove Tuesday because they were a dish that could use up the perishables foods so they didn't go to waste. Many people now also use Shrove Tuesday to hold breakfasts/brunches as fundraisers for various charities and support groups.
So if you haven't had your pancake fix today, then here's the perfect pancake for you. My version is not only delicious, it is also nutritious! So no need to worry about sugary pancake calories, whip up a batch of these delicious Buckwheat Pancakes. The best thing is - if you are making them for someone else, they won't even know they are 'healthy' pancakes.
- ¾ cup of buck wheat flour (or your GF flour of choice)
- 1 tea spoon of backing powder
- 2 teaspoons of LSA*
- ½ cup rice or almond milk
- 1 egg
- coconut oil (for cooking)
* LSA is a pre-mix of ground linseeds, sunflower seeds and almonds.
(makes 2 serves)
Sift flour and baking powder in a bowl, add in LSA, milk and egg then whisk until smooth. Leave to rest for 5-10min (this will ensure they are nice and fluffy!)
Heat fry pan with coconut oil and spoon in pancake batter to desired pancake size. Cook until bubbles appear turn and cook for another 1-2 minutes.
Repeat to cook remaining mixture.
Serve warm, topped with a small handful of chopped or shaved almonds, spoon full of blue berries and natural yoghurt and drizzle with your choice of honey, maple syrup or rice malt syrup.