There is almost no words needed for these – My Fluffiest Pancakes Yet! I feel as though I could just leave the pictures and that would be enough for you to be tempted enough to make them!
But whilst a picture can tell 1000 words I do feel that it would be remiss of me not to describe the amazingness that these pancakes deliver.
Now I can’t take all the credit for these. They are actually a recipe that I adopted from Pete Evan’s paleo Almond + Berry Pancakes. And whilst those were pretty damn good I must admit I have managed to improve them!
Made with a mix of buckwheat flour, almond meal and coconut flour, they are not only so fluffy they pack a hefty nutritional punch. A really good balance of protein, healthy fats and carbohydrates. Honestly a stack of these will easily keep you powering through to lunch time and beyond. There has been many a time after eating these that I have had a late lunch because I just wasn’t hungry. The benefit of eating whole foods!
I’m just going to revisit the fluffiness because in all honesty I didn’t think that a whole food pancake could be this fluffy! I mean I’ve made some good pancakes in the past but these… they literally spring back when you squeeze them between your fingers.
Granted these aren’t the quickest pancakes to make. These are the ones that you leave for Sunday breakfast – or any morning when you have a little more time on your hands. I can tell you though the time is well worth it when you take that first bite…
Fun fact: It was only recently that I learnt they are in fact called Brussels sprouts + not brussel sprouts…
Like all of the members of the Brassica family these pack some nutritional punch.
They are amazing for our liver detoxification, particularly that phase 2 which can get a little blocked up or slugglish with today’s lifestyles.
They pack a good punch of
- Vitamin C – which is amazing for your immunity, skin health + helping the absorption of plant based iron
- Folate – needed in preconception and to help the methylation cycle which impacts heart health + moods
- Vitamin K1 – whilst this isn’t as well absorbed by the body as Vitamin K2, it still helps the body activate proteins that play important roles in blood clotting, heart health + bone health
Now what makes these pancakes the best of the best is the topping! Banana, caramel and nuts! Is there a more classic combination…? It truely feels so indulgent it’s hard to believe that these are actually SO good for you!
I’m not going to put my usual – oh my god you have to make these – speil here, because if the pictures themselves haven’t sold you by now I’m not going to be able to convince you.
When you do make them though please tag me on Instagram or Facebook, I’m pretty positive you’ll want to thank me…. hehe!
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What Do I Need?
- 4 medium Eggs
- 120 ml of Almond Milk
- 2 Tablespoons of Honey – I prefer raw honey
- 50g of Buckwheat Flour
- 50g of Almond Meal
- 1 1/2 Tablespoon of Coconut Flour
- 2 teaspoons of Baking Powder
- Coconut Oil + Butter for cooking
- Banana – halved both ways
- 4 Tablespoons of Mixed Nuts
- 1 Heaped Teaspoon of Maca Powder
- 2 Tablespoons of Tahini
- 2 Teaspoons of Honey
- 2-3 Tablespoons of Hot Water
If you don’t have Maca Powder you can leave this out, you will use less water + but it won’t be as caramelly.
Let’s Do This!
1. Crack the eggs into a medium bowl + whisk the eggs for around 2 minutes until fluffy
2. Add the milk + honey and combine.
3. Add the buckwheat flour, almond meal, coconut flour + baking powder and whisk until well combined. Let this sit for about 5 minutes, the coconut flour will absorb some of the liquid + all pancakes are better when the batter sits.
4. In a small bowl place the maca powder, tahini + honey. Add 1 1/2 Tablespoons of the hot water and mix into a paste. Continue adding 1 teaspoon of hot water at at time until the consistency will allow you to drizzle it over the pancakes but not be too runny.
5. In a small fry pan (approx 10cm) heat a little coconut oil over low heat, then add 1/6 of the mixture. Cook for approximately 2-3 minutes until bubbles appear and the outside is no longer runny.
6. Flip and cook for another minute or until cooked through. Repeat until all the pancakes are cooked. I like to keep them in a stack with a tea towel over them to keep them warm.
7. When you begin cooking your 4th pancake, grab another fry pan and melt a little butter. Add the banana and nuts to the pan. Cook for 4-5 minutes on low heat, flip the banana and cook the other side. You want it to begin to caramalise. Give the nuts a little toss. You can add a little honey to the nuts if you want extra sweetness, I find tossing them in the residue of the banana caramelising is enough.
8. Arrange 2-3 pancakes on a plate. Top with some caramel tahini, half the banana and nuts and a little more tahini and you are ready to tuck in!
Makes 6 pancakes – I usually eat 3 but they are filling and like I said earlier I will often not feel like lunch. This recipe is great to halve or double.
This recipe is gluten + dairy and SO YUMMY!