Happy New Year to everyone! Welcome to 2016 and in our house this means pancakes are the order of the day - specifically ones that are filled with goodness and wholesome ingredients while still tasting delicious! These work equally as well as pancakes or also as waffles so if you have a waffle iron and you are itching to use it then here is your chance - just make sure to lightly grease the iron with a little coconut oil beforehand.
1/4 cup unsweetened applesauce
1 1/2 cups of buckwheat flour
1 3/4 cup water or plant milk of your choice (I usually use unsweetened almond milk)
2 tsp vanilla bean paste
1 tsp apple cider vinegar mixed with 1 tsp baking powder
pinch of sea salt
Raspberry sauce -
1 cup of Organic frozen raspberries
3 tablespoons of rice malt syrup
Coconut oil for cooking.
Mix all ingredients in a large bowl. Heat up your pan and add a little oil- cook in small batches once pan is hot- flip once bubbles appear on the top. Keep them warm in the oven while you complete the pancakes. To make the raspberry sauce - heat in a pan on low and squish with a fork once soft. Serve immediately on top of pancakes with extra maple syrup if desired. YUM!