Buckwheat Banana Pancakes

Pancakes are my families favourite weekend breakfast and this is my favourite recipe for them. They are super easy even the kids love to get in on the fun. The store-bought premixes contain loads of refined sugars and preservatives I promise you these pancakes are just as fluffy, just as sweet and just as delicious without the nasties.

Buckwheat flour is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten-free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead.

This is a basic recipe, you can add other ingredients to this such as blueberries, strawberries, sultanas, sliced apple or choc chip if you like. Also great for school lunch boxes.  A easy recipe to keep in the recipe folder.

Buckwheat Banana Pancakes

Ingredients

3/4 cup buckwheat flour

3/4 cup spelt flour

3 tsp baking powder

1 egg

1 tsp cinnamon

1 cup mashed bananas (approx 3)

3/4 cup milk of choice

1/4 cup rice malt syrup or maple syrup

*You can substitute flours for wholemeal plain flour if you prefer

Directions

  1. In a large bowl add all ingredients then whisk together till  thick batter consistency  if mixture is too thick add a little more milk. Let is sit for 5 mins
  2. Heat a non stick fry pan on medium heat, add 1 heaped tablespoons of mixture into pan
  3. Once bubbles start to appear flip them over and cook for a further minute until just browned
  4. Repeat using all remaining batter
  5. Add your favourite toppings such as sliced strawberries, blueberries, banana and maple syrup

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Strawberry Jam Drop Cookies

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Baking cookies is one of my favourite things to make with my kids. Letting them take control is hard at the start as my anxiety of perfection kicks in but I just have to let that go for this time. The smiles and excitement  when they are measuring the ingredients, pouring and mixing makes me realise I’m giving them life long lessons and memories that they are not even aware of yet.

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Not to forget the best part for them not necessarily me as I am a clean freak, getting their hands dirty and having imperfect shapes and sizes to my dismay and cant help myself to fix a few odd ones here and there.

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As we wait for the them to bake the clean up begins not surprising they have bolted in need of a bathroom break then disappeared into space for this part of the fun can’t blame them.

Once the cookies are done the excitement and anticipation on their little faces melts my heart to jelly, to them seeing their creations is one of the most rewarding moments, the bursting of  confidence streams through and the look of accomplishment as they take a bite of what they have just made makes it all worth the mess.

Now to keep their cheeky fingers out of the cookie jar will be another wishful task..

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Strawberry Jam Drop Cookies

  • Servings: 24-26 cookies
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A fun easy kid friendly cookie recipe that is also gluten and refined sugar-free

Ingredients

2 cups buckwheat flour

1 1/2 cups almond meal

1 tsp cinnamon

pinch of salt

3/4 cup rice malt syrup

1/2 cup grapeseed oil or coconut oil

1/4 cup 100% pure strawberry spread no added sugar

Directions

  1. Preheat oven to 180’C
  2. In a large mixing bowl add all the ingredients except the strawberry jam
  3. Mix well to combine till takes the form of a dough
  4. With clean hands roll tablespoons of dough into ball and place on a lined baking tray
  5. Gently press down with your thumb to make a indent in the centre of each cookie
  6. Spoon teaspoon amounts of strawberry jam onto the cookies
  7. Bake in oven for 15mins till just golden
  8. Let them cool for 2-5 mins until firm

 

 

 

Quinoa Granola Bars

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I am always trying out new healthy snack recipes and this one is too good not to share. It is a  Donna Hay recipe from her very first Fresh & Light magazine issue. There is some great basic healthy recipes  in that issue with some refined sugar-free snacks. This is one of my favourites. With quinoa, nuts, and dried fruits these energy bars are packed with slow releasing energy foods to keep you going all day.

Quinoa Granola Bars

  • Servings: 12
  • Difficulty: easy
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Ingredients

1 cup quinoa flakes

1/2 cup white quinoa

1 cup almonds chopped

1/2 cup desiccated coconut

1/4 buckwheat flour

1/2 cup pistachios

1/2 dried cranberries

1 egg

3/4 cup rice malt syrup

2 tb coconut oil

1 tsp vanilla extract

Directions

  1. Preheat oven to 160’C
  2. Place quinoa flakes, quinoa, almonds and coconut on a lined baking tray
  3. Bake in oven for 10-15 mins or until golden brown
  4. set a side to cool
  5. Place quinoa mixture, flour, pistachios, cranberries, egg, rice malt syrup, oil and vanilla in a large bowl and stir to combine
  6. Press into a lined tin with baking paper, bake for 30-40mins or until golden
  7. Allow to cool slightly before slices into bars  with a sharp knife

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Buckwheat Banana & Apple Cinnamon Pikelets

My kids LOVE pancakes/pikelets they are the first thing they ask for when I ask them what they would like me to make them for a treat. They are so easy and I’ve adapted this recipe so its refined sugar-free and uses buckwheat and spelt flours.

Why Buckwheat flour? Well it is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead.

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Buckwheat Banana & Apple Cinnamon Pikelets

  • Difficulty: easy
  • Print

Kids favourite, great for afternoon snacks and school lunchboxes.

Ingredients

3/4 cup buckwheat flour

3/4 cup wholemeal spelt flour

3 tsp baking powder

1 tsp cinnamon

1 egg

3 mashed bananas

3/4 cup milk (can use buttermilk, almond, soy or regular)

1/4 cup rice malt syrup

2 red apples cored and thinly sliced

Directions

  1. In a large bowl add all ingredients except the apple, then whisk together till  thick batter consistency  if mixture is too thick add a little more milk
  2. Heat a non stick fry pan on medium heat, add 1 heaped tablespoons of mixture into pan
  3. Place some sliced apples on top of each pikelet and sprinkle a little extra cinnamon
  4. Once bubbles start to appear flip them over and cook for a further minute until just browned
  5. Repeat using all remaining batter

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