I am going to be tied down all weekend working on essays and so I wanted something quick, but nutritious with some staying power to have on hand for study snacks. I decided to make some Buckwheat pancakes, using Orgran premix Buckwheat pancake mix but with some slight variation. I had some leftover roast butternut pumpkin, and some frozen baby spinach in the freezer - so decided to add them in.
Ingredients:
I pkt Orgran Buckwheat Pancake Mix
3tsp of Orgran No Egg
1tsp of baking powder
Generous amount of cinnamon and/or nutmeg or whichever spices you like best.
1/4 cup of apple puree
300ml of Almond Milk
300ml of water
1 cup of mashed butternut pumpkin
1tsp vanilla extract
1/2 cup of crushed frozen baby spinach
Another ideal addition to this mix would be a handful of rolled oats.
Directions:
Roast butternut squash for about 45 mins on 150 celcius, leave to cool.
Combine dry ingredients in a bowl, and then add almond milk and water to a creamy consistency. Add other wet ingredients.
Pour ladlefuls at a time onto a hot pan and wait for bubbles to form and pop, flip and cook the other side.
Add whichever toppings you prefer, I personally prefer lemon juice and a little sugar. This recipes makes a lot of servings, so just pop the leftover mix in the fridge and cook a pancake or two whenever you like.
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