ALMOND & BUCKWHEATS FLOUR PANCAKE

My daughters love pancakes for breakfast. I try to create different recipes, using different kind of flour, fruits and ingredients to make sure they get proper nutritious breakfast.

This one is super easy to make + NUTRITIOUS & DELICIOUS.

Use the alternative ingredients for dairy/gluten free option.

Ingredients:

50g blanched almonds

100g organic buckwheats flour / plain flour

180g almond milk / milk / soy milk

100g chocolate chips / 1 lemon & some sugar

1 banana / any fruit

METHOD:

- Put the blanched almonds, buckwheats flour and the almond milk into a blender. Blend until a smooth creamy mixture forms.

- Have a frying pan over a low heat. Grease the pan with vegetable oil. ( you can also cook the pancakes without greasing). Spoon the pancake batter a tablespoon at the time into the hot frying pan. For mini pancakes, leave space between each one in the pan. As soon as one side is lightly browned, turn the pancake over and leave for a minute. They cook very fast.

- Have your kettle boiled. ( you will need it for a cup of tea anyway:) Put the chocolate chips in a small cup and place the cup in a bowl of boiled water. Make sure the water doesn’t get into the chocolates. Leave it for a few minutes while you plating your pancakes.

- Arrange the pancakes on a serving plate, place the banana / other fruits over each layer, then drizzle with the melted chocolate. Garnish with a few more chocolate chips. ( That’s the way my daughters love it:)

NOTES

You can easily make this breakfast GLUTEN / DAIRY FREE / VEGAN. You can replace the melted chocolate with squeeze of a lemon juice and sprinkle with a teaspoon caster sugar.