Who loves pancakes?! I know I certainly do, they are such a staple in my diet!
You can mix a variety of different ingredients into the mixture – for these gems I added into the batter The Super Seeds Blend by Protein World for an extra boost of nutrients.
For the flour I used buckwheat flour which I find is a much better alternative to wholemeal flour, the texture is light and fluffy (not stodgy!)
I cooked them in avocado oil which has a high smoke point, meaning its great for frying foods.
One of my favourite fruits is blackberries. Not only are they so delicious and juicy but also they are loaded in nutrients.
I have mentioned them previously as being one of inflammations best friends in my post – click here to read.
Why are they incredible for inflammation – because they are packed full of antioxidants helping to curb free radical damage!
The vitamin C in blackberries helps to keep skin healthy and glowing, reduce scarring and promote collagen production.
Research has also found blackberries have an antiviral effect which make them great for skin infections.
Happy pancake eating!
- 200 g buckwheat flour
- 1 tbsp poppy seeds
- 2 tbsp super seeds blend Protein World
- 1 1/2 cup cashew milk
- 1 tbsp avocado oil
- 2 eggs
- 1/2 tsp baking powder
- 2 tbsp honey
Add the buckwheat flour, seeds, cashew milk, eggs and baking powder into a food processor and blend well until smooth.
Heat the avocado oil in a non-stick pan on medium heat.
Pour 2x large tbsp of the batter in the pan. Fry each side for 2-3 minutes.
Carry on adding the batter you have reached your desired amount of pancakes.
Top with blackberries, pomegranates and a drizzle of honey!