- dairy gains
- high protein
- post workout
- Fast fixes
- 120 min
- 1 serv
Nothing says cheers to the weekend like Brunch.
So, in the spirit of fabulous weekend Brunchin’ are you ready to switch up in your pancake-making-regime? Good, because we have a gorge new recipe for you to rock n’roll with this weekend. Introducing Annie Bell’s Buckwheat Pancakes with Salted Butter and Honey. They sound so fancy but are super simple!
I mean, we would LIKE to say this recipe is ‘Fool proof’… but we won’t. Just in case one of you fine folk isn’t successful in your pursuit of pancakes and then we have unintentionally called you a fool..
The Complete Natural Community is all about supporting each other – through thick and thin (and terrible) pancakes.
Ok, ok back to the recipe. Buckwheat flour is lovely stuff, seal-grey with black flecks, faintly sour, delicate and altogether more elegant than wholemeal flour. So it’s a good way to up our much needed intake of wholegrains. These pancakes lend themselves to savoury options as well as sweet – smoked salmon and sour cream in particular. Divine. You can find more snazzy pancake recipes here.
(ps. If you like this recipe, you’ll love Annie’s cookbook The Modern Dairy.)