Raspberry Jam Pancakes
Ingredients
- - 150g buckwheat flour
- 1 tsp baking powder
- pinch of salt
- 1 tsp apple cider vinegar
- 1 tbsp coconut oil, melted
- 180ml almond milk (or other plant milk)
- jam: -150g frozen or fresh raspberries
- 1.5 tbsp chia seeds
- 1 tsp maple syrup
Preparation
Make the jam by adding all of the ingredients to a saucepan on a medium heat
Mash with a fork or the back of a spoon
Once combined, heat for a few minutes until the mixture starts to thicken
Take off the heat and transfer to a small bowl
Mix the dry pancake ingredients in a bowl with a fork
Whisk in the wet ingredients until the batter is smooth
Heat a frying pan on a low/medium heat and add a tbsp coconut oil
When the oil had melted add 2 tbsp of the batter
Flip the pancakes with a spatula when bubbles start to appear on the top (after 1 minute)
