Buckwheat and pear pancakes Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 10

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ORGANIC INGREDIENTS

  • 15 ml (1 tbsp) chia
  • 150 g (1 cup) buckwheat flour
  • 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
  • 10 ml (2 tsp) baking powder
  • 0,5 ml (1/8 tsp) salt
  • 310 g (1 1/4 cup) plant-based milk substitute*
  • 3 large eggs
  • 50 g (1/4 cup) light flavor olive oil
  • 10 ml (2 tsp) vanilla extract
  • 50 g chopped walnuts or any nuts/seeds you prefer (pecans, pumpkin seeds, etc.)
  • 3 pears, peeled and cut into small cubes

PREPARATION

  1. Grind the chia finely using a coffee grinder.
  2. In a large bowl, combine the dry ingredients.
  3. Add the milk substitute, eggs, olive oil, and vanilla. Whisk vigorously until the batter is smooth and even.
  4. Next add the nuts or seeds and the pears. Mix well with a wooden spoon.
  5. In a preheated and oiled pan, our about ½ cup of batter and spread lightly.
  6. Cook on both sides and remove when cooked through.
Buckwheat and pear pancakes Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

When buckwheat meets the sweetness of pears and a drizzle of maple syrup, the result is simply irresistible.

TIP

*If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

VARIATION

This recipe can also be prepared as waffles. After mixing everything together, let the batter rest for 15 minutes, then cook in a preheated and oiled waffle iron.