Charcoal Buckwheat Pancakes With Blueberry Molasses Syrup
Ingredients
For the pancakes
1 cup Buckwheat Flour
1 cup Nut Milk or Milk of choice
1/4 cup Maple or Coconut Sugar
1 organic Egg
1 1/2 tsp Baking Powder
1 tsp ground Cinnamon
2 tsp Charcoal Powder
1 tsp Vanilla Powder
a pinch of Salt
1 cup Buckwheat Flour
1 cup Nut Milk or Milk of choice
1/4 cup Maple or Coconut Sugar
1 organic Egg
1 1/2 tsp Baking Powder
1 tsp ground Cinnamon
2 tsp Charcoal Powder
1 tsp Vanilla Powder
a pinch of Salt
For the syrup
1 cup Blueberries (fresh or frozen)
1/4 cup Maple Syrup
1/2 cup Molasses
Instructions
- To make the syrup add blueberries to a pot with a tiny splash of water.
- Cook until softened but still whole. Remove blueberries from pot leaving juices behind.
- Add the maple syrup and molasses and mix well.
- Save the cooked blueberries to top packages with. For the batter simply blend all ingredients together until you have a smooth batter.
- Heat a non stick pan to medium heat and pour into small circles.
- Flip when bubbles appear on the surface and cook on the other side for another minute.
- Serve with coconut yoghurt, fresh almond butter, toasted coconut, cooked blueberries and your syrup.
