These thin pancakes are worth the little bit of extra time they take to make. You can replace the pear with thinly sliced apple if you prefer.
Makes: 4 large pancakes
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 3 pears, cored & thinly sliced
- Juice 1 lemon
- 1 egg
- 1 cup almond milk
- 1 cup buckwheat flour
- ¼ cup tapioca flour
- ½ tsp ground cinnamon, plus extra to serve
- 1 tbsp butter
- 1 cup Greek yoghurt
- 3 tbsp honey
Method
- Add sliced pear to bowl and drizzle with lemon juice, then set aside.
- To another bowl, add egg and almond milk and beat until combined. Gradually add buckwheat flour, tapioca flour and cinnamon and whisk continuously to smooth pancake batter.
- Add small amount of butter to large frypan and heat over medium heat. Pour in enough batter to coat bottom of pan. Immediately place about 6 pear slices in batter and push down slightly. Cook for 1 minute this side then carefully flip pancake and cook for a further 1 minute on other side. Continue process until you have used up batter and pear mix.
- Serve pancakes with Greek yoghurt, a drizzle of honey and another pinch of cinnamon.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
