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

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