Buckwheat pancakes with balsamic roasted strawberries

Method

1. Balsamic strawberries

   For the balsamic strawberries, pre-heat oven to 180°C. Combine the vinegar, rice malt syrup and vanilla paste in a jug until well combined. Place strawberries in a baking paper lined roasting tray and pour over vinegar mixture. Roast for 10-15 minutes or until the strawberries are tender.

2. Pancake mixture

   For the pancakes, whisk the milk and lemon juice in a jug, then whisk in the egg yolks, coconut oil, vanilla paste and rice malt syrup.

3. Buckwheat and coconut flour

   Place the buckwheat and coconut flour, cinnamon and baking powder in a bowl and whisk to combine. Pour the milk mixture into the flour and whisk until you have a thick batter. Rest for 30 minutes. Once the batter has rested, beat egg whites in the bowl of an electric mixer fitted with a whisk attachment, to soft peaks and gently fold through the rested batter.

4. Cooking

   Heat a frying pan over a medium heat. When hot, pour in 1/3 cup of batter and cook until bubbles form and pop on the surface of the pancake. Flip and cook for a minute or until golden and cooked through. Repeat with remaining batter and keep warm.

5. Serving

   To serve, stack 2-3 pancakes on each serving plate, top with a generous spoonful of balsamic strawberries, a dollop of coconut yogurt and a sprinkle of buckwheat nibs and coconut flakes. Finish with a drizzle of balsamic strawberry syrup and maple syrup if desired.

6. Handy hints

   When you whisk the lemon juice into the almond milk, before you add any other ingredients leave it to sit and ‘ferment’ for 5-10 minutes. The acids in the juice will cause the milk to thicken slightly and create a fermented ‘buttermilk’ which is great for gut health. Whisking helps to ‘sieve’ the flour and incorporate the baking flour without having to pass your flours through a sieve.