Date and Apple Buckwheat Pancakes
With it being Shrove Tuesday tomorrow, I thought this week's recipe should come early as I wanted to share it in time for feasting tomorrow! This recipe really is so delicious and tastes so indulgent whilst still being free from traditional pancake ingredients. My favourite part of this recipe is the chopped up dates which you add to the batter, giving it sich a wonderful texture and sweetness. The apple puree acts as a binder to hold the pancakes together as well as complementing the dates so perfectly. I drizzled vanilla maple syrup over mine with a spoonful of cashew butter and a handful of frozen raspberries for the ultimate treat. I really hope you love them as much as I do!
what you’ll need
(makes 4 American-style pancakes)
130g buckwheat or brown rice flour
5 tablespoons of apple puree
200 ml of water or plant-based milk
coconut oil for the pan
To top - all optional:
vanilla maple syrup
nuts and/or seeds
what to do
Start by chopping the dates into very small chunks and place to one side.
Place all of the other ingredients in a mixing bowl and mix thoroughly. Then stir in the dates. Allow the mixture to stand for an hour - you can use it immediately but the longer you leave it the better the pancakes hold.
Use a small amount of coconut oil to grease a small saucepan then place on a low heat. Add a few spoonfuls of batter into the pan and spread it evenly. Let the pancake cook through thoroughly until it is firm enough to flip over.
Repeat with the rest of the mixture and then add your favourite toppings.