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Buckwheat Crumpets, Stewed Apple & Berries

Yummm… made these for breakfast this morning and they were simply delicious. I used the pancake recipe from Larissa Green’s cookbook Love Green Food and adapted it to make crumpets.

These are gluten-free and virtually sugar-free too!

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Ingredients (makes 8 – 10 pancakes):

– 1 1/2 cups buckwheat flour (or another flour, such as rice flour)

– 2 cups of milk or water (I used half cow’s milk, half soy milk)

– pinch of salt

– 1 tbs honey or rapadura sugar (I used xylitol powder)

– 2 medium eggs (must be happy eggs of course!)

– ghee or butter for frying

– a selection of fruit (I sliced up some banana, added blueberries & stewed up some apple in cinnamon, cloves & cardamon)

————————————————————————-

1. Add the flour, salt & optional sugar to a bowl and mix well.

2. Make a well in the middle. Then add the eggs to the well and start by whisking the eggs.

3. Slowly mix in the flour, and finally add the milk/water, slowly incorporating more of the flour into the smooth batter.

4. Use about 60ml of batter per pancake depending on how big you want it to be. Add ghee/butter to a non-stick pan and cook on medium heat.

5. Serve with fruit & drizzle with honey if desired.

* Note: If you’d like to make crumpets as I did then the batter needs to be thicker – use half a cup less milk in your mixture.

Enjoy! :-)

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2 Comments

  1. Linda Heenan says

    You clever girl! They were so delicious! Really yummie! Xxx

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