Buckwheat pancakes with cinnamon apples maple syrup

The pancakes are light and fluffy and are best made close to serving. This is a delicious breakfast for those who enjoy pancakes. The cinnamon apples make a sweet and saucy accompaniment without weighing you down with sugar.

110 g (3/4 cup) all-purpose gluten-free flour mix 110 g (3/4 cup) buckwheat flour 3 tsp gluten-free baking powder 250 ml (1 cup) rice milk 2 eggs

2 tsp pure maple syrup melted butter, for greasing

CINNAMON APPLES 5 red apples, quartered, cored and peeled 1 tbsp pure maple syrup V2 tsp ground cinnamon

Sift flour mix, buckwheat flour and baking powder into bowl. Make well in centre. Whisk together rice milk, eggs and maple syrup. Gradually stir into flour mixture and whisk to a smooth batter. Set aside for 15 minutes.

To make Cinnamon Apples, cut apple quarters in halves lengthways. Place in saucepan with 180 ml (3/4 cup) water, maple syrup and cinnamon. Bring to the boil, then reduce heat to medium-low and cook, covered, for 15 minutes or until apples are tender. Remove half the apple pieces to a bowl. Use hand blender to puree remaining apples in pan or mash with potato masher. Return apple pieces and stir through.

Use folded piece kitchen paper to grease a large non-stick frying pan with melted butter very lightly and heat over medium heat. Place two to three 60 ml (V4 cup) lots of pancake batter in pan and cook for 1-2 minutes or until bubbles appear on surface and pancakes are golden underneath. Turn pancakes and cook other side until golden. Transfer to a plate and cover with a clean cloth to keep warm. Repeat with remaining batter to make 12 pancakes.

Serve warm pancakes topped with warm Cinnamon Apples.

SERVES 4-6

Batter can be made several hours ahead and kept, covered, at room temperature. You can make the cinnamon apples a day ahead. Keep covered in the refrigerator. Warm through to serve.

KATHY: I love Tamari Nuts and have a handful after breakfast and about 4 pm most days, detoxing or not. I might have a piece of fruit after lunch. That's it really. I don't normally eat between meals, so why do it when I am detoxing?

JAN: I tend to eat something for morning and afternoon tea because I find it helps prevent mid afternoon sugar cravings. I keep it pretty simple during the week - a small handful of our Tamari Nuts for morning tea and some fruit for afternoon tea, perhaps with a soy yoghurt depending on how energetic I've been during the day. On the weekend, I might enjoy a muesli ball or two, or one of our cookies with a cup of herbal tea or dandelion coffee.

One reason so many people struggle with excess weight is from indulging in the vast range of processed snack food on the market. Many of these products offer little in the way of nutritional value and offer mostly unnecessary fat and kilojoules. We like to keep the snacks simple and nutritious.

It makes good sense to have a healthy snack in between meals, especially if you hit an energy slump mid afternoon. We suggest you have a little snack mid morning, such as a tablespoon or two of Tamari Nuts (page 36) or perhaps a piece or two of fruit. This will help to sustain your energy through the morning and will have beneficial effects during the latter part of the day as well.

During a detox you do need to eat quite a few raw or lightly cooked vegetables. Our Spice, Nut & Seed Dip (page 34) is perfect for dipping vegetables into as a snack during the day. Or you can serve the dip along with our other savoury snacks for pre-dinner nibbles. You also don't have to miss out when it comes to sweet snacks because we've included several for you to enjoy any time of day, and they are all designed to help keep your energy at its best. Like any snacks, don't overdo them. These recipes are excellent to have on hand if you have friends drop by or if you need to take something to a friend's place.

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