It’s Easter time! Those of us that may dread the abundance of average quality chocolate eggs everywhere may find comfort in knowing that we don’t have to go down that commercially exploited path and instead make new traditions. Sure, the days of easter egg hunts are past for me and my family (teenagers get their own eggs) and these days, we prefer a yummy alternative that doesn’t make our tummy ache by midday on Easter Sunday. This recipe is Lana’s (my 15 year old) and can I say, it rocks!
3/4 cup Buckwheat flour
3/4 cup brown rice flour
2 eggs (or alternative egg replacer found in health food stores)
1 cup rice milk
3 tablespoons raw cacao
1 tablespoon bee pollen (found in health food store – optional but adds protein to dish)
2 teaspoons cinnamon
15 mls natural vanilla essence
Coconut oil for frying
1. Combine buckwheat and rice flour in a bowl. I make my own flour using my Thermomix, so I grind the kernals and grains until they are fine enough to become flour. You can also buy these flours at selected shops.
2. In a seperate bowl, whisk the two eggs until they are light and fluffy. Add the vanilla essence to the mix.
3. Gradually add the flour combo into the egg mixture.
4. Continue mixing your eggs while you stir in the raw cacao,cinnamon powder and rice milk.
5. on a small plate, mash the banana with a fork until it is a smooth paste. Add the mixture.
6. Heat a fry pan and melt coconut oil enough to cook pancake (usually 1/2 teaspoon for each)
7. Fry pancakes at a low to moderate heat and serve immediately with fresh seasonal fruit.
Please feel free to tag #nutritiondarling on your social media photos if you make this dish and enjoy it. It’s always lovely to see how many people get inspired to make their own combinations. Happy Easter everyone!