Buckwheat Pancake with Papaya Puree

Name: Buckwheat Pancake with Papaya Puree
Prep time: 20 min
Yield: 1 servings
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

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.

20 min 1 servings 148 kcal

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.

Pancake