Recipes On How To Make Strawberry Pancakes

              

This super delicious strawberry pancake batter is perfect for vegans. In addition, buckwheat flour contains the mineral manganese.

This is necessary to keep all connective tissue strong and healthy. 

 Ingredients 

 300ml Almond milk 

 1 teaspoon vanilla extract 

 75g blanched almonds 

 100 grams of buckwheat flour 

 Rice flour 100g 

 2  teaspoons of baking powder 

 1 ripe banana 

 Olive oil 

 Seasonal berries 350 g  such as strawberries, blackberries, raspberries, and blueberries 

 1 twig of fresh rosemary 

 Maple syrup 

 4 tablespoons Greek yogurt, option

 Method 

 1. In a blender, mix the milk with vanilla essence, almonds, flour, and baking powder. Peel the banana, add it, and mash it until smooth.

2. Heat a large non-stick frying pan over medium to high heat. When it gets hot,  add 1 teaspoon of oil to the pan, with 3 tablespoons of batter per pancake, for every 2 pancake servings.

3. Scrape the whole sliced ​​strawberries or berries into a batter and bake for 4 minutes or until the bottom is nicely golden  (the first pancake is always a little uncomfortable when adjusting the temperature control). 

4. Turn it over, apply pressure with a  slice of fish, bake for 2 minutes or until the other side is golden, then transfer to a plate with the fruit side up. Wipe the pot with kitchen paper and repeat this process.

5. Paste the rosemary twigs into a bottle of maple syrup and use it to lightly polish the syrup on top of the hot pancakes. If necessary, add a glass of yogurt to each serving and add additional berries to the sides. 

 Tips 

 This batter is often stored in the fridge, so prepare it the day before, or if you're baking for less than four, put the whole batch to be enough for you.