Vanilla & Orange Pancakes with Blood Orange Syrup, Coconut Cream & Salted Buckwheat Brittle
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Well Pancake Day is here! And who doesn’t love a great big stack of pancakes for breakfast! Even better on a Tuesday morning. And why not enjoy pancakes that nourish our body, energy and health without compromising on pleasure!
Here is a delicious new pancake recipe that is full of goodness and won’t leave you feeling sluggish for the rest of the day!
Lately I have literally become obsessed with Blood Oranges as they are so stunningly beautiful and packed full of flavour. Not to mention huge amounts of Vitamin C. So here is my contribution to Pancake Day and I really hope you enjoy them as much as we did.
I have offered both vegan and gluten free options which will be just as delicious.
- 180g Spelt Flour (Or Buckwheat Flour if GF)
- 1/2 Tbls Baking Powder
- 1/4 Tsp Sea Salt
- 1 Organic Free Range Egg or 1 Tbls Milled Chia Seeds dissolved in 2Tbls Water.
- 1/2 Tbls Vanilla Powder or 1 Scraped Vanilla Pod
- 480-600ml Almond Milk
- 2 Tbls Rice Syrup or Maple Syrup
- Rind of 2 Oranges
Blood Orange Syrup
- 4 Blood Oranges Juiced
- 3 -4 Tbls Rice Syrup or Maple Syrup
- 1 Small Pinch Salt
- 1 – 1 1/2 Tbls Arrowroot or Kuzu Root (Dissolved in a little apple juice or water)
- 40g Raw Buckwheat
- 2-3 Tsp Maple Syrup
- 1 Small Pinch Sea Salt
- 1 Carton Coconut Cream, Oat Cream or Soy Cream (Sugar-free)
- 2 Blood Oranges (Just the fruit, peeled)
– First make the Orange Syrup. Throw everything into a small pan (but not the arrowroot/kuzu) and warm up so it all mixes together well. Then bring to a light boil and add the dissolved arrowroot/kuzu or cornflour. Keep stirring until the liquid thickens to a nice maple syrup consistency. Turn off heat
– Then make the Buckwheat Brittle: Add the Buckwheat to a dry frying pan on a medium heat and stir regularly for 2-3 minutes whilst it toasts. You will know it is toasting as the smell of nutty buckwheat hits your nose. As soon as you smell this add the salt and sweetener and keep stirring for another 1min. Take off heat and pour onto a plate to cool and harden
– Now make your pancakes: Mix all dry ingredients together, putting flour through a sieve. Then add all the wet ingredients and mix really well. The consistency should be like a thick porridge
– Heat up some coconut oil in a frying pan and with a ladle, ladle in the mixture in medium sized pancakes and fry on a low/medium heat. You’ll know when to flip when there are many bubbles or air holes formed. Then flip until golden brown.
– Stack on a plate and add the syrup, maple syrup, coconut cream, buckwheat brittle and fresh blood orange slices.