Naturally sweetened, filling and naturally gluten-free pancakes made from precious buckwheat flour. Filled with delicious, creamy cashew cream and fresh berries. Perfect for an extended breakfast or as a sweet lunch or vegan snack.
Heat pan to medium heat. Prepare a small key with high heat oil and a silicone brush
Heat pan to medium heat. Prepare a small key with high-heat oil and a silicone brush Dip the silicone brush in the oil and brush the bottom of the pan. It can also be baked without oil, but then the pancake will be a little drier.
Mix all ingredients in a bowl
250 ml Almond milk or another vegetable milk, 30 ml maple syrup, 15 ml Lemon juice, 15 g Almond paste, 125 g Wholemeal buckwheat flour, ½ tbspn Baking powder, ½ tbspn Baking soda, 1 Pinch of salt, Some high heat oil for baking
Using a soup ladle, skim off a portion of batter and add to pan. Using a wooden pan turner or a special crepe batter spreader (see link below), spread the batter evenly in the pan and bake for 2-3 minutes on each side until golden brown. Remove and place on a plate.
TIP: Spread batter well, the pancakes should be ehern thin, otherwise they do not bake so quickly through and can quickly crumble when turning
Repeat this step until the batter is completely used up and all the pancakes are nicely stacked on top of each other (this keeps them nice and warm).
Place one pancake on each extra plate and fill with the cashew cream. Add fresh berries and enjoy!
One serving of cashew vanilla cream, Fresh berries to taste, Coconut yogurt to taste, Maple syrup to taste
Keep remaining pancakes (without filling) covered in the refrigerator for up to 2 days and heat best in a steamer or preheated oven