PANCAKES WITH MAPLE & WATTLESEED SYRUP

This could become your new favourite pancake recipe. Light and fluffy and served with the most delicious syrup showcasing native wattleseed, which has a coffee-like flavour; a welcome addition at breakfast time! A handy tip for cooking pancakes if you’re after that even, golden colour is to cook them without butter or oil. A little tricky to master, but will give you that impressive, look. 

Prep 00:10

Cook 00:15

Makes 8

Easy

Ingredients 

1 1/2 cups self-raising flour 

1 tbs sugar 

1/4 tsp baking soda

1 cup buttermilk

1 egg 

1 tsp vanilla extract

2 tbs melted butter 

Syrup

100g unsalted butter 

1 tbs wattleseed

1/3 cup maple syrup

Method

Step 1. Add the flour, sugar and baking soda to a mixing bowl and whisk to combine. Add the buttermilk, egg and vanilla and whisk until smooth. Pour in the melted butter and whisk once more. 

Step 2. Heat a dry frypan on low. Cook the pancakes for 1-2 minutes on each side and keep warm. 

Step 3. To make the maple and wattleseed, melt the butter in a pan and gently fry the wattleseed for around 30 seconds. Add the maple syrup and a pinch of salt and reduce briefly until slightly thickened and smooth. Pour into a heatproof jug. 

Step 4. Serve the pancakes with hot syrup and your favourite extras. 

BANANA & COCONUT PROTIEN PANCAKES

MAKES: 4 pancakes (serves two people)

WHAT'S IN IT?

3 tbs protein powder, of your choice

¼ cup coconut flour, sieved

¼ cup almond meal, seived

1 tsp baking powder

1 ½ tbs coconut oil, melted

1/3 cup coconut milk

3 eggs

pinch salt

butter, for cooking (use coconut oil as alternative)

TO SERVE

½ cup natural yoghurt

2 sliced banana

½ cup dessicated coconut

PUTTING IT ALL TOGETHER:

Combine well all dry ingredients in a bowl. Then in a mug or measuring cup mix together the wet ingredients (coconut oil, coconut milk and egg)

Add the wet ingredients to the dry and mix well to combine (try not to over work but it does need to be smooth-ish*).

Heat a thin layer of butter in a frying pan on low heat, add your pancake batter in batches (should make 4 pancakes) until pancakes are cooked through and golden*.

Top with your choice of toppings, including yoghurt, banana, coconut shavings.

NOTES AND TIPS:

*This batter will not be the same as what you would expect from a normal “flour” based pancake. There is a lot more texture from the almond meal and also coconut flour.

* Use a low to medium heat when cooking these pancakes. They will go a nice golden colour very quickly so keep and eye on them.

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