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.
