Recipe of the week from The Garden Kitchen
That's right its pancake day and we have a great Gluten Free plant-based recipe. We have served it here with caramelised bananas and salted caramel sauce, but it works well with chocolate sauce, apple, strawberries, and cashew cream the list is endless really. This recipe will make small fluffy American style pancakes.
We decide today we will have a day of pancakes right from breakfast through lunch and dinner. so, we had this lovely recipe for breakfast followed with a sweetcorn, courgette and carrot pancake and beans. Then dinner will be spinach pancakes served with creamy mushrooms. The great thing about pancakes is once you know how to make a basic recipe there are endless verity you can do with them.
The great thing about this recipe is your caramel sauce will last a week in the fridge and is paleo, it also goes lovely on fresh fruit with yogurt or served with a lovely brownie.
So we would love to see your favourite pancake recipe and topping.
Buckwheat Pancakes served with caramelised banana and caramel sauce.
120g buckwheat flour
2 tables spoons of ground flaxseed
2 tables spoons of agave syrup
1 teaspoon of vanilla
1 1/2 teaspoon of baking powder
pinch of salt
200ml of GF oat milk
butter for cooking
2 large bananas
1-2 tbsp hot water
50g coconut sugar
1/2 teaspoon of vanilla
Knob of butter
Salted Caramel Sauce
400ml tin of coconut milk
1/2 teaspoon of salt
1 teaspoon of vanilla extract
100g coconut sugar
The Salted Caramel Sauce
prep time 5 mins, cooking time 40 mins
Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower the temperature, keeping the sauce at a light simmer.
Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the vanilla extract.
Serve the sauce warm or refrigerate in a sealed glass jar. If using a jar to keep the sauce get this ready while the sauce is cooking by sterilising it with boiling water.
prep time 10 mins, cooking time 15 mins
Place the 2 tablespoons of flaxseed in a glass with 4 tablespoons of water and set aside while you make the rest of the recipe. This will allow for the mixture to thicken to an egg like texture.
Combine the oat milk, agave, and vanilla in a bowl
Add the flour, salt and baking powder into the wet ingredient. whisk to combine.
Add the flaxseed egg to the mixture and whisk to combine
Heat a small knob of butter , non-stick frying pan over a medium heat.
When the butter looks frothy,pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
prep time 10 mins, cooking time 10 mins
Heat the sugar, vanilla essence and water in a pan, until it forms a caramel.
Add the banana slices to the pan, shaking to coat.
Add the butter to the pan and heat for another 1-2 minutes.
Transfer the caramelised bananas to a serving plate, and drizzle with cream to serve.
This recipe if GF, Nut Free, Dairy Free, Paleo