Raspberry & Lime Buckwheat Pancakes

Raspberry & Lime Buckwheat Pancakes

Apple & Raspberry Buckwheat Pancakes

 

The inspiration for these Raspberry & Lime Buckwheat Pancakes came from a recipe I posted couple of weeks ago for these Apple & Cinnamon Donut Pancakes, which was the first fully vegan pancake recipe I’ve posted on Swoon Food.

I called them donut pancakes becasue they were so thick and fluffy, with an amazing melt-in-your-mouth cake-like texture, they reminded me of cake donuts!

They turned out so well that it got me really excited for all the new flavours of vegan pancakes I could now create.

So for these next vegan pancakes I wanted to create a recipe that didn’t require any egg substitutes such as flax eggs or apple sauce, but with an equally soft and fluffy texture as the apple & cinnamon donut pancakes. Possible? 

 

 

Apple & Raspberry Buckwheat Pancakes

 

I also happened to have to a jar of Raglan Coconut Yoghurt’s raspberry & lime coconut yoghurt in my fridge and with a lime tree laden with new season limes which were just begging to be made into pancakes together!

If you haven’t tried the raspberry and lime combo yet, it’s a must! The zestiness of lime combines with the tanginess of fresh raspberries so well, it’s almost as if they were always meant to be eaten together.

I also added some frozen raspberries to the pancake mix to ensure both flavours really came through. Frozen raspberries do make these pancakes a little trickier to flip, but if you break up the raspberries before mixing them in, they’re less likely to cause the pancakes to stick to the pan.

 

 

Apple & Raspberry Buckwheat Pancakes

 

Serve these raspberry & lime buckwheat pancakes hot with a drizzle of maple syrup, a dollop of your favourite coconut yoghurt and a sprinkling of freeze dried raspberries if you’re feeling fancy.

Most of the time these pancakes barely make it to the plate long enough to add toppings…they’re just too good straight from the pan!

If you do happen to be left with leftovers, these pancakes keep well in the fridge for a couple of days so that’s breakfast and snacks sorted. And if you make a double batch a great tip is to put half in the freezer and your future self will thank you later!

When you make these Raspberry & Lime Buckwheat Pancakes, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

RASPBERRY & LIME BUCKWHEAT PANCAKES

Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes

Dry Ingredients
150g buckwheat flour
50g coconut sugar
10g coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt

Wet Ingredients
120g Raglan raspberry & lime coconut yoghurt (or any fruit flavoured youghurt of your choice)
80g almond butter (or nut/seed butter of your choice)
2 Tbsp coconut oil, melted
150g plant milk
zest & juice of 1 lime
1 cup fresh or frozen raspberries

*extra coconut oil for cooking

Topping Suggestions:
pure maple syrup
Raglan raspberry & lime coconut yoghurt
fresh and/or freeze dried raspberries

To make the pancakes:

Combine all the dry ingredients in a medium bowl and stir well to combine.
Combine all the wet ingredients (except the raspberries) in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
The mix should be quick thick which creates a nice thick pancake. If it’s too thick that it won’t come off a spoon, add a little more milk, or if you prefer flatter pancakes add extra milk accordingly.
Add the raspberries, if using frozen break them up into smaller pieces so they don’t stick to the pan.

To cook the pancakes:

Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan in hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side adding more coconut oil as you need it.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly becasue of the berries.

To serve the pancakes:

Pile the warm pancakes up on a plate, drizzle with pure maple syrup and top with coconut yoghurt, fresh and/or freeze dried raspberries.

 

Apple & Raspberry Buckwheat Pancakes

 

Spiced Carrot Cake Pancakes

Spiced Carrot Cake Pancakes

Spiced Carrot Cake Pancakes

 

The idea for these spiced carrot cake pancakes came to me while dreaming up ways to create a sugar free pancake that actually tastes good.

Carrots, like sweet potato and pumpkin, are a naturally sweet vegetable that can be used as a wholefood sweetener. When used cleverly, wholefood sweeteners can be a great alternative to traditional sweeteners such as refined and unrefined sugars, stevia, lucuma, monk fruit, and sugar alcohols.

It turns out, carrots make rather delicious sugar free pancakes (the recipe for which can be found in my sugar cleanse program) but they got me thinking…

 

Spiced Carrot Cake Pancakes

 

If I added a little coconut sugar and used a similar gluten free flour mix as my cinnamon bun pancakes, I bet it would make for some epic carrot cake pancakes! Turns out I was right.

These spiced carrot cake pancakes have a beautifully soft, donut-like texture, and their warm spices combined with a subltle carrot flavour are reminescent of a deliciously moist carrot cake.

Because they contain carrot, they require much less added sugars than regular pancakes which makes them an ideal choice for anyone watching their sugar intake.

 

 

Spiced Carrot Cake Pancakes

 

These pancakes are so packed with flavour I can happily eat them straight from the pan, but if you’d like to get fancy, pile them up on a plate and drizzle with pure maple syrup, a dollop of coconut yoghurt and fresh seasonal fruit.

Like all Swoon Food recipes they’re a breeze to make. Simply stir the ingredients together, rest a few minutes then cook the pancakes off in batches.

These pancakes will keep for several days in the fridge and make a great grab n’ go breakfast or snack, and if you’re feeling particularly organised, make a double batch and pop one in the freezer for another day.

 

Spiced Carrot Cake Pancakes

 

If you make these carrot cake pancakes, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

 

Spiced Carrot Cake Pancakes

Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes

Dry Ingredients
100g rice flour
50g buckwheat flour
40g desiccated coconut
25g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground nutmeg
pinch pink Himalayan salt

Wet Ingredients
2 Tbsp coconut oil, melted
2 eggs
2 Tbsp rice syrup
50g almond butter
70g coconut yoghurt
170g nut milk or drinking coconut milk
200g finely grated carrot
*extra coconut oil for cooking

Serving Suggestions:
coconut yoghurt
fresh berries
fresh pomegranate seeds
pure maple syrup
cinnamon

To make the pancakes:

Combine all the dry ingredients in a medium bowl and stir well to combine.
Gently melt the 2 Tbsp of coconut oil either in a bowl set over a pan of steaming water or in a microwave.
Combine all the wet ingredients, except the coconut oil, in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine, then fold in the melted coconut oil.
The mix should be quite thick which will create a nice thick pancake. If the mix is so thick it won’t come off a spoon, add a little more milk.

To cook the pancakes:

Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan is hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side. Add more coconut oil as needed.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly.

To serve the pancakes:

Pile the warm pancakes up on a plate, top with berries, pomegranate seeds or any other fruit of choice, drizzle with maple syrup and a dollop of coconut yoghurt if desired.

Spiced Carrot Cake Pancakes

Spiced Carrot Cake Pancakes

Spiced Sweet Potato Pancakes

Spiced Sweet Potato Pancakes

Spiced Sweet Potato Pancakes

 

These spiced sweet potato pancakes were inspired by the Sugar Cleanse I did last year. Going 6 weeks without any form of sugar was quite a challenge, and made me take an honest look at exactly how much sugar I was eating. Lunch and dinner weren’t too hard, but breakfast definitely required some creativity!

Before I cut the sugar, my breakfasts often consisted of gluten free cereal, fresh fruit and coconut yoghurt. I’d occasionally mix it up abd have paleo toast with avocado and almond butter, we mostly had eggs in the weekend, and of course pancakes!

If you’ve been following Swoon Food for a while you’ll know I love a good pancake. This is largely from discovering you can make a pretty decent pancake with bananas or any type of stewed fruit, eggs and ground almond or coconut. This was revolutionary for me because I hadn’t been able to eat pancakes for years while eating dairy and gluten free.

Fast forward to my 6 week sugar detox which required me to cut out all fruit (just for the 6 weeks mind), and I realised my beloved pancake recipes would need a sugar free makeover too.

The first completely sugar free pancake recipe I created were pumpkin pancakes, which have a lovely caramel quality to them. Pumpkin makes a beautiful pancake base but it’s not always in season, so the next obvious choice was sweet potato as it’s readily available and has a beautiful sweet flavour that’s perfect for pancakes.

For this spiced sweet potato pancake recipe I separated the eggs in order to achieve a lighter pancake. Often pancakes using fruit or vegetables as a base can be quite heavy, and raising agents alone can struggle to create a fluffy texture. I added spices to these pancakes too because when you’re not using any sweetener, sweet spices like cinnamon and ginger help lift the flavour.

You do need to plan ahead a little for this recipe by baking the sweet potato in the oven for 45 minutes beforehand. But this can easily be done ahead of time and stored in the fridge, or even freezer if you’re really prepared.

These pancakes are best eaten piping hot, piled high with a dollop of coconut yoghurt and fresh fruit. I used kiwi berries and blueberries for these pictures which are also great choices when watching your fructose intake, and the sprinkle of pink is beetroot powder. Enjoy!

 

Spiced Sweet Potato Pancakes

 

Spiced Sweet Potato Pancakes

Makes: 10 pancakes, enough for 2
Prep time: 10 minutes Cook time: 20 minutes + 50 minutes for the sweet potatoes

150g cooked orange sweet potato (1 large)
2 eggs, separated
1/4 cup almond milk
1/4 cup ground almonds
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamon
pinch pink Himalayan salt

coconut oil for cooking

To cook the sweet potato, preheat the oven to 200ºC fan bake. Wash the sweet potato to remove any surface dirt, prick a few times with a fork and place on a lined oven tray in the centre of the oven. Bake for approximately 30-45 minutes depending on size. When you can easily slide a knife into the centre, it’s done. Remove from the oven and allow to cool. The skin will literally steam itself loose and when cool enough to handle you should be able to easily peel it off.

Once the skin is removed, measure 150g of sweet potato into a bowl and add the yolks, almond milk, ground almonds, baking powder, cinnamon, ginger, cardamon and salt. Stir with a whisk to combine.

Place the egg whites in a small bowl and whisk to soft peaks with an electric mixer.

Carefully fold the egg whites into the sweet potato mixture with a flat spatula, to ensure you keep as much air in the mixture as possible.

Heat a tablespoon of coconut oil in a fry pan over medium heat. When hot, add spoonfuls of pancake mix, shaping into round pancakes. Cook each pancake for a couple of minutes until you can see the bottom edges starting to colour, then flip them over to cook the other side.

Serve the pancakes hot with coconut yoghurt, a sprinkle of cinnamon, fresh fruit and (if you’re not on a sugar detox) a drizzle of pure maple syrup.

 

 

 

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

 

Continuing with my pumpkin theme of late, I created these pumpkin pancakes in my quest for more sugar free, paleo style, sweet recipes.

But unlike many “sugar free” recipes pout there, these pancakes truly don’t contain any added sweetener because they’re sweetened solely with pumpkin!

Despite the lack of sugar, they have an unbelievably soft texture and beautiful caramel flavour which is a happy result of the cooking process. The secret is to cook them in coconut oil which causes the pumpkin to take on an amazing, caramel-like quality. Add a little cinnamon and ginger to the mix and these pancakes turn into a seriously addictive pumpkin pie breakfast that will fast become a favourite!

Like these Pumpkin Pie Brownies from last week, I actually used butternut squash for this recipe as it has a lovely light flavour and is much easier to cut than some of the larger varieties of pumpkin. But there really isn’t much difference between a squash and a pumpkin so you can make these with either or, depending on what’s more readily available to you.

These pancakes are dairy, grain and sugar free. They’re also especially good for anyone who doesn’t like bananas or can’t eat any other type of fruit sweetened pancakes.

They do, however, contain eggs so these pumpkin pancakes aren’t a  great option for vegans. Likewise, they also contain ground almonds so anyone with a nut allergy simply swap out the almonds for a flour you can eat.

Now without further ado, here’s the recipe for these miraculous pumpkin pancakes. I have a feeling once you try these little hotcakes they will become a firm favourite!

Enjoy x

 

Any questions or comments about the recipe? Leave me a comment in the section below – I love to hear from you!

 

Pumpkin Pancakes

Pumpkin Pancakes

Serves: 2
Prep time: 10 minutes Cook time: 20 minutes (plus 30 minutes to cook the pumpkin beforehand)

150g pumpkin puree
1/4 cup plant milk
2 eggs
pinch Himalayan pink salt
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking powder
1/4 cup ground almonds (almond meal)

Coconut oil for cooking

To cook your own pumpkin, preheat the oven to 180ºC fan bake. Cut the pumpkin or butternut squash into quarters and place cut side down on a lined tray. Bake in the centre of the oven for 30 to 45 minutes, or until you can easily slice through the skin of the pumpkin with a butter knife.

Remove the pumpkin from the oven and allow to cool. When cool enough to handle, peel off the skin and puree the pumpkin flesh. Measure out 150g of pumpkin puree and store any leftovers in the fridge for the next batch of pancakes, Pumpkin Pie Brownies or Pumpkin Pie Fudge.

Place the 150g measure of pumpkin in a bowl and combine with the plant milk and eggs, and stir well to combine. Next add the dry ingredients: salt, ginger, cinnamon, baking powder and ground almonds and mix well.

Heat a tablespoon of coconut oil in a heavy based, non-stick fry pan. When hot, add spoonfuls of pancake mix, shaping into round pancakes.

Cook each pancake for a couple of minutes until bubbles start to appear, then flip them over to cook the other side.

Serve the pancakes hot, sandwhiched with coconut yoghurt, a sprinkle of cinnamon and a drizzle of pure maple syrup.

 

Pumpkin Pancakes