Buckwheat Pancakes with Maple Syrup, Coconut Yogurt.

Follow these detailed instructions to make your own at home:

INGREDIENTSQTYUOM
Buckwheat Flour1cup
Eggs2no
Honey1tspn
Milk½cup
Butter1tspn
Fresh Berriesto taste 
Castor Sugar4tbsp
Maple Syrup1tspn
CAARA Hazelnut Spread2tspn
Coconut Yogurt2tspn
CAARA Seed Mix1tbsp


 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.