Buckwheat Pancake with Papaya Puree
Pancakes are a delight to taste buds and is considered a good start to the day but giving it a nutritional twist from the normal pancake is something worth having. This gluten-free pancake is not only healthy but the flavour of buckwheat and cinnamon is hearth warming. NURTRITIONAL BENEFITS: Buckwheat is a highly nutritious whole grain that is gluten-free, good source fibre and rich in minerals and various plant compounds.
148 kcal
Calories
4.6 g
Protein
13.3 g
Carbs
6.7 g
Fat
Ingredients
- •15 grams buckwheat flour
- •½ teaspoon baking powder
- •½ teaspoon cinnamon
- •50 ml almond milk
- •1 teaspoon canola oil
- •50 grams papayas, peeled, seeded and diced
Method
- 1
Combine buckwheat flour and baking powder in a medium bowl. Add milk and canola oil, and whisk until well combined. If batter seems very thick, you may want add a little extra rice milk or water.
- 2
Preheat a large non-stick skillet over medium heat. Spray with vegetable cooking spray.
- 3
With a ladle, pour batter to the size you prefer. Even out batter on skillet with back of a spoon. Cook pancake on medium high heat for a few minutes until bubbles appear. Flip over and continue frying until cooked.
- 4
Repeat previous step until batter is gone.
- 5
Purée diced papaya in a food processor. Ladle into a serving bowl.
- 6
Serve pancakes with papaya purée.
- 7
Over to you:
- 8
This super healthy pancake recipe of buckwheat and papaya is a health promoting meal.