Super Food Family Classics
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
About the recipe
This super-tasty pancake batter is perfect for vegans, plus buckwheat flour contains the mineral manganese, which we need to keep all our connective tissue strong and healthy.
Recipe From
Ingredients
300ml almond milk
1 teaspoon vanilla extract
75g blanched almonds
100g buckwheat flour
100g rice flour
2 level teaspoons baking powder
1 ripe banana
olive oil
350g seasonal berries, such as strawberries, blackberries, raspberries, blueberries
1 sprig of fresh rosemary
maple syrup
4 tablespoons Greek yoghurt
Top Tip
SERVE IT VEGAN
This pancake recipe is naturally vegan, but to serve, simply top with your favourite plant-based yoghurt, or leave it out, if you prefer.
GET AHEAD
This batter will sit happily in the fridge so it's great for making the day before, or, if you’re cooking for fewer than four, simply make up the whole batch and use it when you like over the next couple of days.
Method
- Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth.
- Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake.
- Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control).
- Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.
- Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt, if you like, and serve with extra berries on the side.
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