Walnut and maple syrup buckwheat pancakes

Sunday mornings are for pancakes. I love to spend the morning in the kitchen creating something new. This Sunday was no different and armed with some tasty Canadian maple syrup I came up with this recipe.

Thomas has just returned from a trip to Vancouver. He brought back with him a delicious array of maple syrup products and what better way to enjoy maple syrup than with pancakes. Maple syrup and walnuts is a joyous combination of flavours. Walnuts full of vitamin E, omega-3 fats, and antioxidants make them a good choice for breakfast.


Serves 2-3

  • 200g buckwheat flour
  • 200ml almond milk
  • 200ml water
  • 100g walnuts
  • 3 tbs maple syrup (plus extra for serving)
  • 1 tsp baking powder
  • 1 tbs almond butter
  • Coconut oil for cooking

In a dry non-stick frying pan roast the walnuts for 4-5 minutes until they are golden and smell toasted. Add 1 tbs of maple syrup and cook for 30 seconds, coating the walnuts with the maple syrup. Leave to cool. Once cooled, place the walnuts in a pestle and crush into small pieces.

In a large mixing bowl whisk together the flour, baking powder, almond milk and water. Then add the almond butter, 2 tbs of maple syrup and the crushed walnuts. Whisk until you have a smooth thick batter. Leave for 45 minutes to 1 hour to rest.

In a small frying pan over a medium heat, melt some coconut oil and add some batter. Cook for 2-3 minutes on one side before flipping the pancake over. You will know when to flip the pancake as little bubbles will start to form on the surface. Cook for another 2-3 minutes on the other side.

The batter mix will make about 6 pancakes.

Serve with extra maple syrup.

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