Eat Well

Pancake Power

BUCKWHEAT PANCAKES WITH APPLE & DATE COMPOTE

RECIPE / ADAM GUTHRIE

These wholefood buckwheat pancakes are a great way to enjoy a healthy breakfast

Makes: 12 pancakes

Compote

2 cups apple, thinly sliced
1 cup frozen mixed berries
4 medjool dates, pitted
1 tsp ground cinnamon
1¾ cups raw buckwheat, ground to flour
2 tsp bicarb soda
2 tbsp coconut/date sugar or maple syrup
¼ tsp salt
¼ tsp vanilla essence
1 tsp cinnamon
1¼ cup soy milk
1 tbsp ground flax seeds with 3 tbsp water

Place apple, berries, dates and cinnamon in saucepan. Bring to boil until apple is cooked through and compote is juicy.

Place all pancake ingredients in blender and blend until smooth.

Cook pancakes on griddle or in non-stick frying pan. Place pancakes on warmed serving plate and top with berry compote and drizzle of maple syrup.

BANANA & OAT PANCAKES WITH BANANA NICE-CREAM & MAPLE SYRUP

RECIPE / ADAM GUTHRIE

Oat flour is a great substitute for wheat flour and creates a denser pancake. It’s a wholefood and full of fibre to keep you full. The banana nice-cream and maple syrup are a delicious addition.

Makes: 6 pancakes

Banana Nice-Cream

3 frozen bananas2 tbsp maple syrup (optional)½ cup soy milk1 cup rolled oats, ground to flour¼ cup soy milk¾ cup water1 tsp baking powder1 tbsp apple-cider vinegar1 tsp vanilla extract 1 ripe banana, sliced1 tbsp maple syrup

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