Reward yourself post yoga practice with these delicious and nutritious buckwheat pancakes. Gluten free and vegan, they're the perfect way to celebrate pancake day!
200g buckwheat flour (Restore & More Yoga like to use Rude Health's Sprouted Whole Buckwheat Flour)
Zest of 1 orange
Juice from zested orange
2 tsp baking powder (gluten free)
Almond milk (approx 250ml)
1 tsp Coconut oil
Mix flour, cinnamon, zest and baking powder in a large bowl. Add juice from the orange and gradually beat in the almond milk until the mixture forms a batter consistency.
Peel the grapefruit and cut into segments.
Peel the pear, leaving whole for now.
Pop your frying pan on a low heat. Melting the coconut oil, pour off any excess.
Poach your pear in a small pan, bringing the water to boil then turning down the heat to simmer.
Pour a ladleful of the pancake mixture into the pan and cook for 2-3 minutes. Flip over and cook for a further 2 minutes until golden.
When your pear is lightly poached, allow to cool a little and cut into slices.
Top your pancakes with the grapefruit, poached pear and drizzle with some agave nectar to sweeten.
You can literally add whichever topping your yoga appetite desires! This recipe works equally well with savoury toppings, including avocado, the holy grail of conscientious eating.
Why bake when you can have pancake?!