When hot weather comes, nothing impresses your guests more than bringing out a show stopperーa little homemade softened plums to flavour your healthy, oaty pancakes. Everyone loves pancakes and this recipe is naturally and deliciously flavoured. Buckwheat is nourishing and a tastier alternative to a traditional flour-based recipe. This recipe brings a clean, sharp, fruity flavour brought by seasonal plums and crushed lemons, it’s delicious as a breakfast-brunch dish or a dessert. Afterall there are worse ways to start your day.

Preparation time 10 minutes

Cooking time less than 25 minutes

Serves 2 people

Makes 6-8 pancakes

Gluten-free | Nut-free |  Vegan (if dairy-free butter is used)

  • 100 grams buckwheat flour
  • 65 grams gluten-free oat flour (gluten-free oats blitzed in a blender)
  • 135 ml oat/coconut/rice milk
  • 2 tablespoons Azada Olive Oil & Crushed Lemon
  • 2 tablespoons real maple syrup
  • 1 teaspoon Madagascan vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • A little extra butter for cooking
Softened Plums Ingredients
  • 6 medium ripe plums, halved and pitted
  • 2 tablespoons Azada Olive Oil & Crushed Lemon
  • 2 tablespoons real maple syrup
Panacake Preparation
  1. Preheat the oven to 170℃ (340℉). Place an ovenproof plate in the oven to heat through.
  2. To make the pancake batter. Place all the ingredients in a blender and purée until velvety, smooth. 
  3. To make the pancakes. Brush an 8- to a 9-inch nonstick frying pan over medium-high heat. When the butter starts to sizzle, stir the batter and take one small ladleful of the batter into the centre of the pan.
  4. Cooking the pancakes. Do not tip the pan. Keep the batter reasonably thick and cook for 2 – 3 minutes until the top of the pancake begins to bubble. Loosen the pancake with a small spatula, then sliding the spatula carefully underneath, flip it over and cook for another 2 minutes. Place the pancake on the warm plate from the oven and cover with a dishcloth. Continue with the rest of the batter.
  5. Serve the pancakes with red plums and lashings of real maple syrup. You may also prefer your pancakes with a generous dollop of coconut yoghurt, sliced bananas, apple filling or fresh, juicy elderberries.
Softened Plums Preparation
  1. To make the softened plums. Combine the olive oil & crushed lemon and the maple syrup in a large nonstick skillet over medium until warmed through. Add the plums to the pan, and cook for 8 to 10 minutes (do not stir) or until tender and the syrup is bubbling.

Sifting helps breaks up any lumps in the flour and aerates it at the same time. It becomes much lighter and, is easier to mix into other ingredients when forming a cake batter or making dough. Sifting with other dry ingredients, such as baking soda, baking powder etc. will help to combine them evenly before they are mixed together with other ingredients.

Madagascan vanilla extract is super rich, and creamy, which will blend effortlessly with the olive oil and crushed lemon, creating a luxuriously smooth batter.

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