Recipe
Buckwheat Pancakes with Papaya Purée
Serves 2
Ingredients
- 1 cup buckwheat flour
- 1 Tbsp brown sugar
- 2 Tbsp potato starch
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup rice milk
- 2 Tbsp canola oil
- Vegetable cooking spray, for frying
- 2 papayas, peeled, seeded and diced
- Brown rice syrup, to serve
Directions
- Combine dry ingredients in a medium bowl. Add rice milk and canola oil, and whisk until well combined. If batter seems very thick, you may want add a little extra rice milk or water.
- Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.
- With a ladle, pour batter to the size you prefer. Even out batter on skillet with back of a spoon. Cook pancake on medium high heat for a few minutes until bubbles appear. Flip over and continue frying until cooked (a properly cooked pancake appears dense and not sticky when cut in the middle).
- Repeat previous step until batter is gone.
- Purée diced papaya in a food processor. Ladle into a serving bowl.
- Serve pancakes with papaya purée and brown rice syrup.
