We’re back with a quick and simple recipe. This isn’t a health food but it will definitely be a fun one to make on special occasions. The reason that I chose to do a cherry puff pastry is because I’m highly intolerant to raw cherries, so this is one of the ways I can still enjoy them.…
cane or coconut sugar
I’m not one for national “holidays” but when I woke up to national pancake day, you knew I had to grab the change to create a delicious stack of goodness. As much as I love eating my rainbowls, I do want a little treat every now and then! And it’s not even the pancakes that are the most indulgent, no, the toppings is where it becomes an indulgent treat. But toppings would be nothing if it weren’t for a delicious fluffy base! These pancakes are thick, full of fluff and stuffed with raspberries, that’s a win right?
You can even make these pancakes gluten-free by swapping the flour for buckwheat flour, they’ll just be less fluffy. They will be almost identical to my older buckwheat pancake recipe which you can find here. You can also try making these with oat flour, pretty sure it’ll work out fine.
Now when it comes to the toppings, you can honestly let yourself go. You can keep it plain and simple with a dash of maple syrup of you can go nuts by adding, nuts (oh yes I did), seeds, fruit, think of bananas and strawberries, jelly, peanut butter or maybe a nice drizzle of chocolate sauce.
I chose to go for the more indulgent route, sometimes you just have to treat yourselves right!? I found some vegan chocolate/hazelnut spread which I melted with a bit of coconut milk to make a super indulgent drizzle, topped it with frozen raspberries, pistachios and some buckwheat granola (find a similar recipe here). The only thing I missed were slices of bananas, they should really sell ripe bananas!
Now let’s get to it, you’ve got the recipe now all you have to do is make yourself (and loved ones) a delicious stack of pancakes, you deserve it!
Let me know if you liked the recipe in the comments below and if you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations!
Every time I see an overripe bunch of bananas lying around my kitchen I start getting excited because I know it’s time to either freeze them to make ice cream or use them in bakes goods, how exciting is my life, right!?. To everyone throwing away their perfectly ripe bananas because they look disgusting, those yucky looking bananas are tropical gold! I’m being over dramatic but I mean it, there is a point at when bananas start being really brown and mushy, but once they are used in some good baked goods, we turned gross bananas into a delicious banana flavoured treat, win.
This is a one bowl recipe, as I didn’t feel like mixing the wet and the dry separate, I’m kind of a rebel when it comes to baking! So far it has worked out great, so why fix something that isn’t broken.I topped these muffins with pieces of bananas and others with a mix of pumpkin & chia seeds and some crushed walnuts. You can top it with whatever you want though, you can try making a crumble or topping it with other nuts and/or seeds.
Now let’s get backing and make yourself a nice warming cup of tea (or not) to go along these scrumptious muffins! I really hope you like these recipes and feel free to leave a comment below or to tag me in your recreations on Instagram and don’t forget to like my Facebook page.