Maegan-Leigh JacobsPancakes with minimal fuss and zero guilt? Yes, please! Try this gluten-free AND sugar-free pancake recipe.
TOTAL TIME: 20 mins + 30 mins, to refrigerate | MAKES: 20
INGREDIENTS
- 160 g buckwheat flour
- 35 g cornflour
- 1 tsp baking powder
- 250 g plain double cream/Greek yoghurt
- 60 ml (¼ cup) full cream milk
- 1 large egg
- 1 tsp (5 ml) vanilla essence
- fresh seasonal fruit, to serve
- honey, to serve
METHOD
PLACE all of the ingredients in a large bowl and mix until well combined and smooth.
PUT the mixture in the fridge to chill for about 30 minutes.
USING an ice cream scoop or spoon, dollop some of the pancake mixture into a non-stick frying pan. Fry until cooked, about 1 minute per side.
REMOVE the pancakes from the frying pan using a spatula and set aside.
REPEAT with the remaining pancake batter until all of it has been used.
ALLOW the pancakes to cool slightly before serving them.
SERVE with the fresh fruit on top and a drizzle of honey.
PRO TIP: Chilling the pancake mixture in the fridge ensures a fluffy pancake.
