Breakfast

PINEAPPLE BUCKWHEAT PANCAKES W/ TAHINI HONEY YOGHURT

June 26, 2018

Even though it’s midweek I already have the weekend in my sights and that usually means pancakes in our household. To celebrate International Pineapple Day I’ve partnered with my friends Dole NZ to create these Pineapple Buckwheat Pancakes with Tahini Honey Yoghurt. I’ve loosely called them pancakes but they’re more like buckwheat battered thick juicy slices of pineapple goodness that would equally pass as dessert. Dole NZ pineapples are Rainforest Alliance certified which means they’re grown according to strict sustainability standards that protect wildlife and improve conditions for workers & their families.  They’re also full of fibre and a great source of vitamins B1, B6 and C. 

Serves 2

2 large eggs
⅔  cup whole milk
1 cup buckwheat flour
1 tsp cinnamon
2 tbsp coconut sugar (or regular)
1 teaspoon baking powder
1 Dole pineapple, peeled and sliced into rings about 1½ cms thick
Coconut oil, for cooking

Tahini Honey Yoghurt
1 cup Greek yoghurt
1 tbsp tahini
1 tbsp runny honey, plus extra for serving

Whisk together the eggs and milk. Add the buckwheat flour, cinnamon, coconut sugar and baking powder then whisk until smooth.

Heat a non stick frypan over a medium heat. Once the pan is heated, add coconut oil and dip one slice of pineapple into the batter and then place on griddle.
Cook for 2-3 minutes and then flip. Repeat for remaining slices.

For the tahini honey yoghurt mix all ingredients together and dollop on top on pancakes topping with extra honey and pineapple if you wish.

 

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