Mango time - Yay! This is a fantastic gluten free pancake recipe that I created by modifying a Gwyneth Paltrow recipe - apparently it was her dad's famous recipe which will no doubt become my daughters favourite recipe. The original recipe uses more eggs and buttermilk but I find kefir works really well in this recipe and my family doesn't like too many eggs. If you want to learn how to make your own Kefir then you should book for my next cooking school - Raw & Fermented foods Saturday 26th November...
1cup buckwheat flour
pinch of celtic sea salt
1cup coconut kefir or kefir milk
¼ teaspoon cinnamon
2 tablespoon coconut sugar, rapadura sugar or raw honey (you can omit this if you want a low sugar recipe)
40g melted butter, ghee or coconut oil (If I am being lazy I omit this)
1 & 1/2 teaspoon baking powder
ghee, butter or coconut oil for frying
Mix dry ingredients together in a large bowl. Whisk the Kefir, melted butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine. You can modify the amount of kefir to get the right consistency of batter– the thicker the batter the thicker and heavier the pancakes. Let batter sit overnight or for a few hours (or even 30mins if you don't have time).
The next morning or 30mins-2hrs later, heat up your fry pan with butter, ghee or coconut oil. Cook the pancakes on pan, flipping them after bubbles appear on the surfaces. Cook for 2-3 mins more and then remove serving with coconut cream or coconut yoghurt, mango or fruit salad and topped with dry roasted seeds or nuts and coconut flakes.