Almond Buckwheat Pancakes With Vanilla Citrus Baked Berries And Maple Cottage Cheese

This recipe was created by  accredited nutritionist Jacqueline Alwill (@brownpapernutrition)

Serves 3-4

Gluten free : Vegetarian 

 

1 packet Vanilla Almond Buckwheat Pancake Mix 

1 free range egg 

1 1/2 cups (375ml) milk 

1 teaspoon (5ml) apple cider vinegar 

2 teaspoons (10ml) hemp or extra virgin olive oil 

2 tablespoons (40ml) maple syrup 

 

Vanilla citrus baked strawberries:

1/2 cup (125ml) fresh squeezed orange juice 

2 teaspoons (10ml) vanilla extract 

1 tablespoon (20ml) maple syrup 

250g strawberries, green tops removed 

100g raspberries

 

Maple cottage cheese:

2 tablespoons (40ml) maple syrup 

1 cup (250g) cottage cheese (or ricotta/natural or coconut yoghurt as alternative)

 

Whisk together egg, milk, apple cider vinegar, oil and 2 tablespoons maple syrup in a bowl.

Add 1 packet Vanilla Almond Buckwheat Pancake Mix and mix.

Let this sit for 5-10 minutes.

Whilst it does, prepare your vanilla citrus baked berries. Combine orange juice, vanilla and maple in a baking dish and stir, then add strawberries and raspberries and toss to coat.

Heat a large frypan on medium heat, add enough oil (or butter) to coat and dollop approximately 1 1/2 tablespoons pancake batter at a time for each pancake, more if you like to have bigger pancakes of course!

Cook 3 minutes each side, transfer to a plate and cover with a tea towel once cooked. When your last few pancakes are going on, heat a grill on medium high and cook the berries under the grill for 6-8 minutes, then give them a toss again. Set aside.

Make the maple cottage cheese by combining maple with cottage cheese in a bowl. Serve the pancakes dolloped with maple cottage cheese and warm vanilla citrus strawberries and enjoy!