Foodie Friday: Thick & Fluffy American-Style Buckwheat Pancakes With Chopped Dates, Hazelnuts & Maple Syrup (Vegetarian / Gluten-Free recipe)

Friday, 16 August 2019

Thick & Fluffy American Style Buckwheat Pancakes With Chopped Dates, Hazelnuts & Maple Syrup (Vegetarian / Gluten-Free recipe)
American-style Pancakes are not known for being healthy and are usually depicted with masses of greasy fried bacon and glugs of maple syrup. For a more nutritious approach to this breakfast favourite, I have this delicious alternative recipe that you can try this weekend, and don't worry, I've still included some maple syrup!

Thick & Fluffy American Style Buckwheat Pancakes With Chopped Dates, Hazelnuts & Maple Syrup (Vegetarian / Gluten-Free recipe)
One of the easiest ways to instantly make any bread, cake or pancake recipe healthier is to swap the often used refined white flour for a more nutrient-packed wholegrain variant. I love using Buckwheat Flour and it works particularly well to create these moreish American-style Pancakes which have a thick and fluffy texture that makes them perfect for stacking and majorly satisfying to dig into. 

Switching to Buckwheat Flour also makes these Pancakes low-GI and gluten-free, and with the addition of a little Ground Ginger and Cinnamon, they are even more flavourful and interesting than their white flour-based opponents, meaning that you don't need to rely on mountains of sugar to get your tastebuds flowing.

I love having toppings on Pancakes, so I've sprinkled over some chopped Dates and Hazelnuts for even more flavour and micronutrients. Finish with a generous drizzle of Maple Syrup (the best quality that you can find/afford) and you have a brunch made in heaven!

Thick & Fluffy American Style Buckwheat Pancakes With Chopped Dates, Hazelnuts & Maple Syrup (Vegetarian / Gluten-Free recipe)
Ingredients (serves 2-3 people as mini stacks of pancakes)
  • 225g Buckwheat Flour
  • 275ml Rice Milk (or you can use Soy, Almond or regular semi-skimmed)
  • 1 large organic free-range Egg
  • 1 tsp gluten-free Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1-2 tsp of organic Butter
  • Pinch of Salt
  • Handful of pitted Dates, chopped, to serve
  • Handful of Hazelnuts, chopped, to serve
  • Maple Syrup, to serve

Method
  • In a large bowl, mix the dry ingredients together (Buckwheat Flour, Baking Powder, Salt, Ground Cinnamon and Ground Ginger), making a well in the centre.
  • In a separate bowl, whisk the Egg and Rice Milk, and then slowly pour into the dry bowl, whisking it in until you have a smooth batter.
  • Place a frying pan over a medium heat and add a knob of Butter. Add the pancake batter mixture (about 2tbsp per pancake) and cook for a few minutes until bubbles appear on the surface and then flip over and cook the other side. 
  • Repeat until you've used up all the pancake batter and serve immediately with the chopped Dates and Walnuts with a drizzle of Maple Syrup over the top. Enjoy!


Do you like making pancakes on the weekends?

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