I think I just found out the reason why I don’t normally post breakfast recipes in here. I love breakfast and, in fact, mornings are the time of the day when I feel the most hungry. However, shooting breakfast foods is, for me, a bit painful because that means I have to hold back my hunger and only eat after I’ve taken pictures of said foods (which can take a while).
After waking up and drinking a few glasses of water, I go into the kitchen and, usually, cook myself a big bowl of porridge. When I’m feeling lazy, granola with almond milk will do. I like routine and I’m pretty good at sticking to it, so my breakfast doesn’t vary much. Actually, and that might come as shock to some of you, I only tasted pancakes a few years ago, when this book came out and I tried its recipe (which I highly recommend) for the well known breakfast treat. This time around, though, I decided to create a pancake recipe following my own instinct. I’m not quite sure that was a good idea: my early attempts didn’t come out well, so I kept trying through the whole last week and ended up eating pancakes for breakfast for the most part of it.
There’s no actual science behind making pancakes and you can definitely adjust the process a bit to your own liking. There are people who prefer theirs fairly thick, while others might like them more on the thinner side. I fit into the former category. For this recipe, and in order for the pancakes to have a good height, I used a metal ring so that the batter didn’t spread to the sides. This is, of course, an optional extra step. For serving, I topped mine with a raspberry-date compote I’ve made early last week, but they do taste heavenly with just a good drizzle of maple syrup on top.
Buckwheat and Hazelnut Pancakes
Ingredients
- 50 g / 1/2 cup hazelnut meal
- 120 g / 3/4 cup buckwheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut sugar
- 310 ml / 1 1/4 cups oat milk (or any other dairy-free milk)
- melted coconut oil for greasing the skillet
Instructions
- Add all the ingredients (except the oat milk) to a bowl and mix well. Slowly pour in the oat milk and whisk to combine. You’ll get a fairly thick batter, which is what you’re looking for.
- Using a pastry brush, grease a large non-stick skillet with the melted coconut oil. Turn the heat to medium and, when the pan is hot, drop for each pancake 3 to 4 tablespoons of the batter. Cook the pancake for 2 to 3minutes or until its top has just started to set. With a spatula, turn it over and cook for one additional minute.
- Repeat the process with the remaining batter. Make sure you grease the pan with additional coconut oil each time you drop the batter into the skillet. Serve the pancakes with agave nectar or maple syrup or, as shown above, with a raspberry-date compote and banana slices.
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