Buckwheat pancakes with pineapple, banana and toasted coconut flakes
Alfalfa House Co-op Member
Quick and easy breakfast pancakes recipe made using wholegrain buckwheat and spelt flour. Shop for all these ingredients at your Newtown Food Co-op Alfalfa House
1/4mediumpineapplepeeled, core removed and finely sliced
1mediumbanana
50gcoconut flakes
1tbspMaple syrup
1tbspnatural yogurtoptional
Instructions
Pre heat oven to 150 degrees C.
For Dry Ingredients
Make buckwheat flour by placing groats in a coffee grinder and grind until fine
Measure flour then add to plain flour. Sieve into a bowl.
Add baking powder and salt to the flours
Toast coconut flakes (dry) in the oven on a baking tray for around 10 minutes until golden
For Wet Ingredients
Separate eggs, place yolks in a bowl and beat lightly with a whisk or fork then add milk
Make a well in the centre of the DRY ingredients and slowly add WET ingredients. Also add in the honey at this stage.
Whisk egg whites until they form firm peaks, ( will hold firm on the whisk) then gently fold through batter
Heat a non-stick frypan to medium heat, spoon in batter leaving space around each. Cook 2-3 minutes per side. Keep warm on a plate in the oven while making next batch.
Serve with sliced pineapple, sliced banana, toasted coconut flakes and a drizzle of maple syrup and maybe a spoon of homemade natural yoghurt.
Notes
For coeliacs and gluten free diets simply use 125g buckwheat flour and no plain four.
Other topping ideas: Blueberry, banana and agave syrup. Caramelised apple or pear and chopped roasted hazelnuts