My name is Annie and I am a twenty year old Adelaide girl studying Nutrition and Dietetics at Flinders University. I am currently in my second year and love all things food and nutrition.
While uni has been so busy lately, I haven't had much time to cook as much as I'd like or post on my Instagram account @nourishing_annie . I'm looking forward to some free time after exams to get back in the kitchen.
My favourite thing to cook for me and my family on the weekend is buckwheat pancakes with fresh fruit and a drizzle of maple syrup and coconut cream. I was thrilled to have this recipe featured in Fete Press earlier this year, it's definately a family favourite! I hope you enjoy the recipe as much as we all do!
Preheat oven to low 100*c
1 cup buckwheat flour
2 teaspoons baking powder
4 eggs, lightly whisked
5 teaspoons almond milk, unsweetened
2 teaspoons vanilla essence
2/3 cup blueberries, frozen
Coconut oil, for cooking
In a large bowl combine the buckwheat flour, baking powder and salt. Set aside.
In a medium bowl whisk together the eggs, maple syrup and almond milk. Stir in vanilla essence.
Add the egg mixture to the dry ingredients and stir until smooth.
Gently stir through the frozen blueberries.
Heat a medium frypan over a low-medium heat. Add a teaspoon of coconut oil and wait until melted.
Pour over approximately 1/4 cup of pancake batter and cook pancakes until lightly browned on both sides.
Transfer to oven to keep warm until all pancakes are cooked.
Serve; with fresh blueberries and a little extra maple syrup and coconut cream.
To see more from Nourishing Annie visit:
( second pic via Fete magazine )