Almond buckwheat pancakes with baked vanilla citrus berries

Almond buckwheat pancakes with baked vanilla citrus berries

I have the most insane brekky for you guys – ALMOND BUCKWHEAT PANCAKES @mt_elephant with VANILLA CITRUS BERRIES AND MAPLE COTTAGE CHEESE. Ooooooof!!!! Are you ready? The Almond Buckwheat Pancakes are cleverly made v v convenient and nourishing by my friends @mt_elephant with buckwheat, almond, hemp protein, tapioca, vanilla, maca and lucuma in a stir and cook packet (so many high protein plant based ingredients packed in!!!!) and then I’ve added extra juiciness with some very quick grilled berries in citrus and vanilla and a dollop of cottage cheese for something extra with a little twist of maple. Probably the best brekky you’ll dive into for a while so it may be time to hit the shop and grab some @mt_elephant for yourselves and get cooking!

+ This is a partnered post with Mt Elephant, all thoughts and opinions expressed are the authors own.

ALMOND BUCKWHEAT PANCAKES WITH VANILLA CITRUS BAKED BERRIES AND MAPLE COTTAGE CHEESE

Serves 3-4

Gluten free : Vegetarian

1 packet MT ELEPHANT ALMOND BUCKWHEAT PANCAKE MIX

1 free range egg

1 1/2 cups (375ml) milk

1 teaspoon (5ml) apple cider vinegar

2 teaspoons (10ml) hemp or extra virgin olive oil

2 tablespoons (40ml) maple syrup

Vanilla citrus baked strawberries:

1/2 cup (125ml) fresh squeezed orange juice

2 teaspoons (10ml) vanilla extract

1 tablespoon (20ml) maple syrup

250g strawberries, green tops removed

100g raspberries

Maple cottage cheese:

2 tablespoons (40ml) maple syrup

1 cup (250g) cottage cheese (or ricotta/natural or coconut yoghurt as alternative)

Whisk together egg, milk, apple cider vinegar, oil and 2 tablespoons maple syrup in a bowl. Add 1 packet MT ELEPHANT ALMOND BUCKWHEAT PANCAKE MIX and mix. Let this sit for 5-10 minutes. Whilst it does, prepare your vanilla citrus baked berries. Combine orange juice, vanilla and maple in a baking dish and stir, then add strawberries and raspberries and toss to coat. Heat a large frypan on medium heat, add enough oil (or butter) to coat and dollop approximately 1 1/2 tablespoons pancake batter at a time for each pancake, more if you like to have bigger pancakes of course! Cook 3 minutes each side, transfer to a plate and cover with a tea towel once cooked. When your last few pancakes are going on, heat a grill on medium high and cook the berries under the grill for 6-8 minutes, then give them a toss again. Set aside. Make the maple cottage cheese by combining maple with cottage cheese in a bowl. Serve the pancakes dolloped with maple cottage cheese and warm vanilla citrus strawberries and enjoy!

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