Hi. I’m Naomi. If you were a frequent Rock My Family reader you might have caught a post or two of mine. But since we’re all getting cosy over here on Rock My Style with RMF content finding a new home here, and it’s been quite a long time since my last post on these pages, I thought I’d better reintroduce myself.
My Rock My days started quite some time ago (8 years!) as a Rock My Wedding Real Bride. Anyone from that era hanging around here these days? It would be amazing to hear from you. And whilst that time warp kind of bends my mind (when did I get old enough to have done something for almost a decade?), I’m rather excited that I’ll be writing for you lot on a weekly basis. I’ll share a bit more next week about some big life and family changes that are happening for us. Let’s just say there will be lots to share and discuss over the coming months.
But first, pancakes.
I am a fan of a super white, fluffy, gluten-y pancake. But unfortunately, they don’t quite like me so much. The good news is, these pancakes (although gluten and dairy free) have a beautiful nutty flavour and fluffy texture. I serve these up to gf friends and non gf friends alike and the reports are always a massive thumbs up. You can pair them with a pile of bacon and maple syrup, a quick cherry compote and coconut yoghurt or fill them full of blueberries before frying. Regardless of your choice of accoutrements, you will officially win at weekend breakfasts (or Pancake Tuesday for that matter).
This recipe is borrowed and tweaked from one of my favourite health food blogs The Little Green Spoon. The wonderfully talented and magnificently named blogger responsible, Indy Power, also has a great healthy cookbook if you’re in the market for one.
1 Cup (125g) of Buckwheat Flour
2 Tablespoons of Maple Syrup
2 Tablespoons of Coconut Oil, Melted
1 Teaspoon of Vanilla Extract
1 Teaspoon of Baking Powder
Pinch of Coarse Salt
1 Cup (140ml) of Almond Milk
Dump all dry ingredients in a mixing bowl.
Add all wet ingredients, slowly pouring the almond milk in last.
Mix well (it will be slightly runnier than regular pancake batter.)
Slowly ladle into a medium/hot frying pan (pro tip, wait on bubbles appearing on the top before flipping)
(Another pro tip, use just a tiny amount of oil or butter to grease the pan and you’ll get an even brown pancake, too much oil and you get that weird dappled freak pancake look).
Bonus recipe: My cheats cherry compote: In a small saucepan on a medium heat add a cup of frozen cherries, 1 tbsp water and bring to a boil. Once softened, mash the cherries, add 1 tbsp maple syrup and 1 tbsp of chia seeds. Turn off heat, cool/refrigerate or if you’re mad with hunger & gluttony like me, serve hot with your pancake stack.
I hope some of you give this a go. It’s our regular weekend treat and my 4-year-old son, Ethan loves them. Now I’m keen to know about your favourite pancake toppings? The most points go to the most delicious sounding and/or weirdest. I tend to play it pretty safe so I’m up for some inspiration.