Buckwheat Blood Orange Pancakes
Buckwheat Blood Orange Pancakes
Yield 8 4in (10 cm) pancakes / 2 servings
Ingredients
15g white vinegar
230g almond mylk
20g unbleached can sugar
30g neutral oil
3g blood orange zest ( or zest of 2 blood oranges)
150g light buckwheat flour (I use Anthony’s Goods / Amazon)
3g baking soda
pinch salt
30g blanched almond meal
Garnishes
2 blood oranges, sepremed
170g plant based yogurt
60g toasted or raw almonds
Directions
Preheat oven to 200ºF (95ºC) and place a baking sheet inside
Combine vinegar and almond mylk together, set aside for five minutes
in a medium bowl whisk salt, baking soda, buckwheat flour, and almond flour together
Add remaining ingredients, whisk smooth.
Allow batter to rest for 5 minutes, it should thicken slightly
Preheat a nonstick frying on medium heat
Lightly brush pan with neutral oil and portion 1/4 cup ( 60ml) of batter into the center of the pan. Use the measuring cup or a spoon to spread batter into a circle.
Cook for 2 minutes or until bubble stop forming around the edges, flip, and cook another 1-2 minutes.
Place finished pancakes in the oven to keep warm while you continue cooking the rest of the batter.
Assembly
4 pancakes
85g ( ~ 1/4c / 60ml) yogurt
Sepremes from one orange
30g chopped toasted or raw almonds
Place first pancake on serving plate and spread 1/4 of the yogurt on top the pancake, almost to the edge
Repeat until all four pancakes are used
Sprinkle the top of the last pancake with the almonds and arrange orange segments.
Finish with maple syrup, honey, or blood orange juice