Vanilla Buckwheat Pancakes with Lemon Honey and Almonds

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I’m on holiday at the moment and a great way that I pass time is to get in the kitchen and get creating!

 I’ve had a bag of buckwheat in the cupboard for quiet awhile now and thought it was about time to crack into it and make something. I made a couple of jars of  lemon honey  a recipe of my granny’s and thought it would be great to incorporate that into the dish i was making. So that’s when i decided it was time for afternoon pancakes. Pancakes are great you can have them for breakfast, lunch or dinner with what ever toppings you like sweet or savory.

Here is a great Gluten-Free recipe for fluffy delicious pancakes, you wouldn’t even realize that they are gluten-free.

Vanilla Buckwheat Pancakes with Lemon Honey, Greek Yoghurt and Almonds

Ingredients:

3/4 cup buckwheat flour
1/4 cup gluten-free flour
1/4 tsp cinnamon
1 egg, beaten
1/2-3/4 cup trim milk
1 1/2 tsp. vanilla essence
4 tbsp. canola oil
50g butter, cubed
To Assemble
Lemon Honey
Greek unsweetened yoghurt
sliced Almonds

Method:

  1. In medium size bowl sieve dry ingredients, make a well in the centre.
  2. In a separate bowl whisk together milk, egg and vanilla.
  3. Whisk liquid into dry ingredients until there are no lumps.
  4. Heat non-stick fry pan over a medium to low heat, add a cube of butter and a tsp of oil.
  5. Pour in 1 ladle of pancake batter cook for around 1-2 minutes each side.
  6. Flip pancake when bubbles in batter are starting to burst, Keep pancakes warm in 100 degree oven until the batter is all gone.
  7. Layer pancakes and smear with lemon honey, stack and top with big dollop of unsweetened yoghurt and more lemon honey plus crunchy sliced almonds.

Makes: 5-6 medium pancakes

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