Raspberry, Apple & Fresh Ginger Pancakes

Raspberry, Apple & Fresh Ginger Pancakes

Raspberry & Apple Fresh Ginger Pancakes

 

Last weekend I really wanted these banana & blueberry pancakes but we didn’t have any bananas.

Undeterred, I improvised with some left over stewed apple from these blueberry, apple & buckwheat muffins. Some might say risky business adapting recipes on the fly when you’re hundy, but I couldn’t help myself.

While I was in the creative mood I decided to use raspberries instead of blueberries and add some freshly grated ginger. Amazingly the resulting pancakes were a massive success, so much so they’re getting their own post!

The addition of fresh ginger goes really well with raspberries, but if you’re not a fan simply leave it out. Likewise, if you don’t have any raspberries then blueberries work really well in these apple based pancakes too.

This recipe is very quick to make, all you need is a bowl, whisk and a good non-stick pan. It’s also best to break the berries up a little as this makes the pancakes easier to flip.

These raspberry and apple pancakes are gluten and dairy free and there’s also no added sugar in this recipe. Instead, they’re sweetened solely by the stewed apple and raspberries – perfect if you like a drizzle of maple syrup on your pancakes without worrying about adding too much extra sugar.

Enjoy.

 

Raspberry, Apple & Fresh Ginger Pancakes

150g stewed apples (see note below)
2 large eggs
1/2 tsp cinnamon
pinch of Himalayan pink salt
1 tsp grated fresh ginger
3 Tbsp/45g brown rice flour
1 tsp baking powder
1 cup/100g of fresh or frozen raspberries, broken up a little

In a mixing bowl combine the apple, eggs, cinnamon, salt and ginger. Use a hand whisk to give it a really good stir. Add the rice flour and baking powder and mix in well. Lastly add the raspberries, making sure they are broken up a little to avoid big clumps sticking in the pan.

Heat some coconut oil (or oil of your choice) in a large non- stick fry pan and when hot add spoonfuls of mixture, shaping them into pancakes. I use approximately 3 dessert spoonfuls per pancake. When bubbles rise to the surface flip them over to cook the other side. Serve immediately with fresh berries and pure maple syrup.

 

Note: To stew apples: peel, remove the core and cut into small pieces. Place in a saucepan with about 1cm of water and simmer until the apples have broken down and are easily crushed with a masher or fork. Alternatively you can buy stewed apple in a tin which is usually called “apple pie filling” by Delish or similar. Look for the kind that has no additives in the ingredients – just apples. 

 

 

 

 

Banana & Blueberry Buckwheat Pancakes

Banana & Blueberry Buckwheat Pancakes

 

Banana & blueberry buckwheat pancakes by www.swoonfood.com

 

This is another breakfast recipe because breakfast suddenly got a lot more exciting over the summer holidays when we had a lot more time to make something delicious!

That said, for the first two weeks our usual weekend breakfast of poached eggs on toast suddenly became the every day breakfast which started to get a bit monotonous.

So I started playing around with a blueberry pancake recipe that uses just bananas as the sweetener, eggs, a little buckwheat flour, cinnamon and vanilla. I haven’t eaten pancakes since I had to cut out dairy and gluten (except for one time at IHOP in honolulu…and pancake house…) so I was pretty excited to discover that you don’t need either of those ingredients to make really delicious pancakes!

 

Banana & blueberry buckwheat pancakes by www.swoonfood.com

 

The buckwheat flour in this recipe creates a lovely light texture and a mild flavour that works really well with the banana and blueberries. Despite its confusing name, buckwheat is not a type of wheat at all. It is actually the fruit of a plant related to the rhubarb & sorrel family, so technically it’s not even a grain and is completely gluten free. Buckwheat flour also happens to be rich in protein, nutrients and dietary fibre, so combined with the protein in the eggs and the antioxidants in the fruits, these pancakes are great way to start the day.

As the only sweetener in these pancakes is ripe bananas, you can happily add a little pure maple syrup over the top and not feel like you have eaten dessert for breakfast. Enjoy!

Do you have a favourite pancake recipe? Any hints or tips you use for making pancakes?

Leave a comment below, I love to hear from you!

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Banana & blueberry buckwheat pancakes by www.swoonfood.com

 

Banana & Blueberry Buckwheat Pancakes

Makes: Approximately 12 small pancakes
Prep time: 15 minutes Cook time: 20 minutes

2 very ripe bananas
2 eggs
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla powder or essence
pinch sea salt or himalayan pink salt
1/2 cup rice milk (or milk of choice)
1 cup frozen blueberries

Coconut oil for frying

Mash the bananas well and place in a mixing bowl. Add the eggs and whisk to combine. Add the buckwheat flour, baking powder, cinnamon, vanilla and salt and stir with the whisk to combine. Add the milk and whisk lightly to combine. Lastly add the blueberries and mix in with a large spoon.

Heat a tablespoon of coconut oil in a good non stick fry pan. When hot, add two large spoonfuls or 1/4 cup of mixture to the pan, shaping into a round pancake shape. You should be able to fit 3 or 4 pancakes in at one time depending on the size of your pan. Cook until bubbles appear on the top each pancake and the bottoms are golden brown, flip with a fish slice and cook another couple of minutes until golden and cooked through.

Serve pancakes while still hot with pure maple syrup and fresh berries.