Buckwheat Pancakes with Maple Syrup, Coconut Yogurt.

Follow these detailed instructions to make your own at home:

INGREDIENTS

QTY

UOM

Buckwheat Flour

1

cup

Eggs

2

no

Honey

1

tspn

Milk

½

cup

Butter

1

tspn

Fresh Berries

to taste

 

Castor Sugar

4

tbsp

Maple Syrup

1

tspn

CAARA Hazelnut Spread

2

tspn

Coconut Yogurt

2

tspn

CAARA Seed Mix

1

tbsp

 


 
METHOD

  •  Take the mixing bowl and whisk the sugar and eggs together, until fluffy. Add milk and honey. Now add all the dry ingredients in the above mixture.

  • Add the rest of the ingredients and gently fold together until all the flour is wetted. If it’s a bit clumpy, that’s great, do no over mix.

  • Let the batter rest for 8-9 minutes while you heat a non-stick pan over medium heat.

  • Spray the pan with butter then scoop the batter onto the pan in scant 1/4 cup portions.

  • Let it cook until bubbles appear all over each pancake and the edges start to look dry and cooked, this should take 2-3 minutes. Flip and cook for 1-2 more minutes.

  • Repeat until you’ve used all the batter, you should get about 8 pancakes.

  • Plate it on a dinner plate layered each pancake with hazelnut spread except on the last pancake then add a scoop of coconut yogurt on the top of the pancake.

  • Garnish it with fresh berries and fresh mint and drizzle the maple syrup.

CAARA TIP:

Flip your pancakes as soon as you see bubbles on one side.

 

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