Yet again, it’s not hard to tell that brunch is possibly THE BEST and certainly my favourite meal of the day. I’d like to say it’s because I’m a morning person, but unfortunately that statement is beyond unfounded. Despite my lack of charisma before 10am, I somehow manage to knock up these delicious cinnamon spiced pancakes with a certain ease; I think manly due to the fact I’ve always had a soft spot for pancakes and can’t wait to indulge but also it’s a kind of shove all the ingredients together in a blender and ka-pow kinda situation. Of course if ever there is a best time to put awesome breakfast dishes to the test, its the weekend.
This super tasty pancake batter is seriously addictive! The buckwheat flour not only gives a rich nutty flavour, but also packs quite the nutritional punch. OH YEH. Buckwheat is rich in the nutrients magnesium, fibre, phosphorus and copper; yeh that’s right, wooah! If you find that gluten or wheat upsets your stomach, or you just want to avoid them in your diet, buckwheat is such a tasty alternative and is a lot easier for the body to digest.
Amazing with greek yoghurt and berry compot or with crispy bacon and maple syrup *mouth watering* – Best enjoyed with endless cups of coffee and great company.
In a large bowl sieve the flour and add the baking powder, cinnamon, ginger and salt.
Whisk the eggs, almond milk, maple syrup and honey together in a separate jug.
Add the wet ingredients to the dry and whisk to form a batter.
Heat a non-stick frying pan over medium-low heat. Brush a thin layer of coconut oil or on your pan. Drop the batter a tablespoon at a time into the pan. Cook about 2-3 minutes, flip and continue cooking for 1-2 minutes.
Keep the pancakes in the warm oven until you’re done with the batter.
Serve with whatever goodies your heart desires; I personally love some Greek yoghurt, a generous handful of fresh berries and a sprinkle of dried coconut and pumpkin seeds.