We love pancakes here at The Body Retreat; they are so easy to make. Maybe easier than you might think… We have many different versions; blueberry pancakes, gluten and dairy free and even chocolate. These new Peanut Butter Pancakes are a great hit on retreat. The strawberries give them a hint of summer. Try for yourself.
Do let us know if you try making this and leave any comments below!
Makes about 8 pancakes
- 1 cup of buckwheat flour
- 1 cup of almond milk
- 1 tsp of baking powder
- 1 tbps of ground flaxseed
- 2 eggs, separated
- 1 heaped dstp of peanut butter
- pinch of sea salt
- pinch of mixed spice
- 1tbps coconut oil
In a large bowl mix together all the dry ingredients.
In a jug mix the milk, egg yolks and peanut butter, when well combined stir into the dry ingredients. You want a thick smooth batter, it will form thick ribbons when you lift the spoon from the mix.
In a clean bowl whisk the egg whites until firm and fluffy then fold into the batter mix. Fold in slowly to fully combine.
In a hot frying pan add half tsp of coconut oil and once melted, reduce the heat add in large dollops of the batter mix. Cook the pancakes until bubbles start to appear and then gently flip with a fish slice.
Once you see the bottom of the pancakes has firmed up, you can use the fish slice to transfer to a baking sheet and pop into the oven to keep warm until you are ready to serve.
To serve, 2 pancakes is a portion. I like to add a heaped dstp of natural yoghurt, a few pecans, a smoosh of seeds, chopped strawberry and even a little drizzle of maple syrup.
If you want to freeze these pancakes; allow to cool and then layer between small squares of greaseproof paper or silicone and freeze. You can pop straight from the freezer into a warm oven or even use the defrost button on your toaster to reheat to enjoy.