Jamie Oliver’s Strawberry Buckwheat Pancakes are made with almond milk, vanilla extract, ground blanched almonds, buckwheat flour, rice flour, baking powder, a ripe banana, olive oil, mixed seasonal berries, fresh rosemary, maple syrup, and optional Greek yogurt. This easy Pancake recipe creates a delicious breakfast that takes about 30 minutes to prepare and can serve up to 4 people.
This Recipe From Super Food Family Classics Cookbook By Jamie Oliver.
More Jamie Oliver Recipe:
💗 Why You’ll Love This Strawberry Buckwheat Pancakes:
- Great Taste: These pancakes have a wonderful mix of flavors from ingredients like vanilla, which makes them taste great.
- Many Topping Choices: You can top these pancakes with different berries, rosemary-flavored maple syrup, or even Greek yogurt, making them enjoyable for everyone.
- Just Right: The pancakes come out crispy on the edges with a soft middle filled with fruits and nuts, giving you the perfect balance of textures and flavors.
🍓 Jamie Oliver Strawberry Buckwheat Pancakes Ingredients
- 1 1/4 cups (300ml) almond milk
- 1 teaspoon vanilla extract
- 3/4 cup (75g) ground blanched almonds
- 3/4 cup (100g) buckwheat flour
- 3/4 cup (100g) rice flour
- 2 level teaspoons baking powder
- 1 ripe banana
- Olive oil (as needed for cooking)
- 12 oz (350g) mixed seasonal berries (such as strawberries, blackberries, raspberries, blueberries)
- 1 sprig of fresh rosemary
- Maple syrup (to taste)
- 4 tablespoons Greek yogurt (optional)
🥞 How To Make Strawberry Buckwheat Pancakes
- Prepare the Batter: In a blender, combine almond milk, vanilla extract, ground blanched almonds, buckwheat flour, rice flour, and baking powder. Peel the banana, add it to the blender, and blend until smooth.
- Heat the Pan: Heat a large non-stick pan over medium heat and add a teaspoon of olive oil.
- Cook the Pancakes: Pour three tablespoons of batter for each pancake into the hot pan. Add sliced strawberries on top. Cook for about 4 minutes or until the bottom is browned, then flip and cook for another 2 minutes until golden.
- Prepare the Syrup: While the pancakes are cooking, place the rosemary sprig inside the maple syrup bottle to infuse.
- Serve: Brush the hot pancakes with the rosemary-infused syrup, add a dollop of Greek yogurt if desired, and serve with extra berries.
💭 Recipe Tips:
- Use Ripe Bananas: Make sure the banana is ripe for natural sweetness and better texture in your pancakes.
- Blend Until Smooth: Blend the batter ingredients well to ensure a smooth consistency for even cooking.
- Preheat Your Pan: Always preheat your pan before adding the batter to prevent sticking and achieve an even golden color.
- Infuse the Syrup: Placing a sprig of rosemary in the maple syrup gives a unique flavor that enhances the taste of the pancakes.
- Serve Immediately: Pancakes are best served fresh and hot, so prepare your toppings ahead and serve as soon as the pancakes are ready.
🍧 What To Serve With Strawberry Buckwheat Pancakes?
Serve Strawberry Buckwheat Pancakes with a Greek Yogurt, Extra Berries, Chopped Nuts, Maple Syrup, Whipped Cream, Coconut Flakes, Lemon Zest ,Chocolate Chips.
How To Store Leftovers Strawberry Buckwheat Pancakes?
- In the fridge: Store Leftovers Strawberry Buckwheat Pancakes for up to 2 days in an airght continair.
- In the freezer: Store Leftovers Strawberry Buckwheat Pancakes for 1 month in a freezer continair.
How To Reheat Leftovers Strawberry Buckwheat Pancakes?
- In the oven: Reheat leftover Strawberry Buckwheat Pancakes in the oven at for 10 minutes at 350°F.
- In the microwave: You can reheat leftover Strawberry Buckwheat Pancakes in the microwave on high for 30 seconds.
- On the stove: leftover Strawberry Buckwheat Pancakes can be eheated on the stove for 2 minutes.
- In the air-fryer: Use the air-fryer at 375°F for 5 minutes to reheat leftover Strawberry Buckwheat Pancakes.
FAQ’S:
Can I Substitute Rice Flour With Another Type of Flour?
Yes, you can use another gluten-free flour like oat flour or sorghum flour. They will work well too.
Can I Use Frozen Berries In The Batter?
It’s better to use fresh berries in the batter because frozen berries can make it too wet. If you want to use frozen berries, just add them on top after you pour the batter into the pan.
How Can I Prevent The Batter From Becoming Too Thick?
If your batter is too thick, blend it until smooth. If it still needs adjusting, slowly add a bit more almond milk until it looks right.
More Jamie Oliver Recipe:
- Jamie Oliver Dairy-Free Apple Muffins Recipe
- Jamie Oliver Sticky Toffee Pudding
- Jamie Oliver Apple Pepper Pot Cake
Strawberry Buckwheat Pancakes Nutrition Fact:
- Calories: 143
- Total fat: 3g
- Trans fat: 0g
- Monounsaturated fat: 2g
- Sodium: 150mg
- Total carbohydrate: 24g
- Dietary fiber: 3g
- Total sugars: 6.5 g
- Added sugars: 2g
- Protein: 5g
Jamie Oliver Strawberry Buckwheat Pancakes
Description
Jamie Oliver’s Strawberry Buckwheat Pancakes are made with almond milk, vanilla extract, ground blanched almonds, buckwheat flour, rice flour, baking powder, a ripe banana, olive oil, mixed seasonal berries, fresh rosemary, maple syrup, and optional Greek yogurt. This easy Pancake recipe creates a delicious breakfast that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Batter: In a blender, combine almond milk, vanilla extract, ground blanched almonds, buckwheat flour, rice flour, and baking powder. Peel the banana, add it to the blender, and blend until smooth.
- Heat the Pan: Heat a large non-stick pan over medium heat and add a teaspoon of olive oil.
- Cook the Pancakes: Pour three tablespoons of batter for each pancake into the hot pan. Add sliced strawberries on top. Cook for about 4 minutes or until the bottom is browned, then flip and cook for another 2 minutes until golden.Prepare the Syrup: While the pancakes are cooking, place the rosemary sprig inside the maple syrup bottle to infuse.
- Prepare the Syrup: While the pancakes are cooking, place the rosemary sprig inside the maple syrup bottle to infuse.
- Serve: Brush the hot pancakes with the rosemary-infused syrup, add a dollop of Greek yogurt if desired, and serve with extra berries.
Notes
- Use Ripe Bananas: Make sure the banana is ripe for natural sweetness and better texture in your pancakes.
- Blend Until Smooth: Blend the batter ingredients well to ensure a smooth consistency for even cooking.
- Preheat Your Pan: Always preheat your pan before adding the batter to prevent sticking and achieve an even golden color.
- Infuse the Syrup: Placing a sprig of rosemary in the maple syrup gives a unique flavor that enhances the taste of the pancakes.
- Serve Immediately: Pancakes are best served fresh and hot, so prepare your toppings ahead and serve as soon as the pancakes are ready.