Deliciously healthy buckwheat pancakes
In the Grace kitchen we have a long standing love affair with pancakes; they’ve featured on our breakfast menu in some form or another for some time. As indulgent or nutritious as you choose; sweet or savoury; there are endless opportunities to top them with a rainbow of goodness and keep it exciting.
Just in time for Pancake Day we’re sharing Head Chef Marcin Ksiazka’s fool proof, flavour filled recipe. Free from dairy, gluten and refined sugar these healthy pancakes are the perfect Pancake Day indulgence. Better yet, they’re full of essential good fats and a great source of protein; serve with fresh berries and get an antioxidant hit too!
Prefer to leave the flipping to us? Breakfast is served weekdays from 7.30am, Saturday 9am and Sunday 9.30am.
Grace Belgravia’s Buckwheat Pancakes
- 200g Buckwheat flour
- 1 tsp Gluten free baking powder
- ½ tsp Sea salt
- 300ml Almond milk
- 1 tbsp Poppy seeds
- 1 tbsp Chia seeds
- 1 tbsp agave or rice syrup
- Coconut oil for greasing
- For the protein option add 2 scoops of vanilla protein powder (from Bar).
- Fresh berries – we love blueberries, strawberries and pomegranate
- 2 tbsp Coconut yoghurt
Sieve the dry, powder ingredients into a bowl and add all the other pancake ingredients, combining well. Use a whisk to work into a smooth batter.
Heat the frying pan and brush with coconut oil. When the pan is hot, lower the temperature slightly and drop tablespoons of the mixture in, allow to spread slightly and cook on a medium heat for three to four minutes, turning half way to cook evenly on both sides.
Peel and slice the bananas in half (length way) and place under a medium grill until they turn golden and bubble slightly. Be patient – too high a temperature will cause the sugar to burn and the top will be charred blackened.
When everything is ready layer the pancakes beneath the yoghurt, grilled bananas and berries. Swirl on maple syrup or add seeds and nuts for an extra tempting treat.