Pecan Buckwheat Pancakes
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 497
Despite the name, buckwheat is gluten-free and suitable for anyone with gluten intolerance or coeliac disease. These chunky, fluffy Thermomix pancakes have a nutty flavor on their own, and here are topped with toasted cacao nibs, shredded coconut, and maple syrup. A delicious and healthy start to your day!
Inspired by: https://tenina.com/recipes/pecan-buckwheat-pancakesrecipe updated 12 Jan 2022
Ingredients
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- Pecan pieces
- 40 g
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- Cacao nibs
- as needed
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- Gluten-free oats
- 120 g
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- Buckwheat groats
- 120 g
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- Cinnamon bark essential oil
- as needed
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- Baking powder
- 1 teaspoon
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- Pink himalayan salt flakes
- 1 pinch
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- Banana
- 1
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- Egg
- 1
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- Vanilla bean paste
- 2 teaspoons
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- Maple syrup
- 30 g
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- Coconut milk
- 250 g
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- Extra virgin olive oil
- as needed
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- Maple syrup
- as needed
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- Mixed berries
- as needed
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- Shredded coconut
- as needed
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- Coconut cream
- as needed
Tools
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Stove
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TM5
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Tm5 bowl
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Frying pan
Step preview
- Add gluten-free oats, buckwheat flour, 4 drops of cinnamon bark essential oil (or 1 tsp ground cinnamon), baking powder and sea salt to the TM5 bowl
- Mill with MC fitted - 10 sec, speed 10
- Then add banana, egg, vanilla bean paste, maple syrup and coconut milk to the mixture
- Blend with MC fitted - 20 sec, speed 6
- Then add pecan pieces to the mixture
- Mix - 10 sec, gentle stir
- Stir through the pecans by hand or with spatula. then set aside
- Pre-heat a clean frying pan - 5 min, medium heat
- Brush with extra virgin olive oil
- Fry pancakes one at a time, turning very carefully. They are quite delicate until flipped, so be careful. Add more oil as needed and cook them all
- Serve stacked with all the fillings, to keep them dairy free use the coconut cream, but you could also use sour cream, or Greek yoghurt to dress them as well