I have been called “Peachy Pancake” on more than one occasion because of my obsession with what I would consider a breakfast staple! The obsession began back when I started blogging, almost 10 years ago.
The only pancakes I knew prior to this were my mums egg, white wheat flour and milk based crepes we had on Pancake Tuesday and maybe a couple of other random weekends throughout the year.
They were a treat food, a dessert and something to have on a special occasion.
Prior to setting up my own blog I had begun following and reading a fair few blogs, all America or Canada based, and each and everyone of them regularly posted alternative thick and fluffy pancake recipes. The whole concept of having them as a regular breakfast option, or at least something I could make every weekend when I had the time, was ignited deep within me and I haven’t really let go of the concept since!
As anyone who has followed my story and journey to health over the past number of years you’ll know that I’ve tried every diet concept under the sun, from vegan, to paleo, to keto, and the only consistent food theme throughout has been pancakes! Grain free, low carb, egg free, gluten free…
Now that I’ve fully let go of all my food fears and found my own sense of balance, the only thing that dictates my dietary preferences is my own taste and genuine food intolerances.
At the moment, because never say never, that means no eggs, gluten or dairy, which for some might mean no pancakes or just none of their favourite foods.
For me it’s a challenge I take on with enthusiasm, to recreate all the foods my heart and others desire in ways that won’t upset my stomach but rather leaving it feeling super chuffed with itself!
The first of many pancake/crepe recipes you’re sure to see pop up on here…
Sweet Potato Buckwheat Crepes
Leftover sweet potato was never put to a finer use!! These crepes are super easy to make, dairy free but of course, gluten free, egg free, and as a result vegan friendly too!
My go to crepe recipe is made even more inviting with the addition of the sweet potato and the Rice Dream Vanilla milk alternative provides a nice subtle sweetness. Equally you could definitely try adding another one of the Dream dairy free milks and serve these up in a savoury fashion!
Sweet Potato Buckwheat Crepes
Print RecipeIngredients
- 60g buckwheat flour
- 250ml Organic Rice Dream Vanilla
- 60g sweet potato puree
- 2 tsp (5g) milled flaxseed
- 1 -2 tsp maple syrup or 5 - 10 drops of stevia
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- Maple syrup, 1 - 2 tsp
- Strawberries, fresh or frozen; heated frozen ones are amazing!
- Bee Pollen, 1 tsp
- Cacao Nibs, 1 tsp
Instructions
Blend together all ingredients in a large jug using a hand blender.
Preheat a 10 inch pan non stick pan over a medium heat. Pour in ¼ - ⅓ cup measures of the batter into the pan. Swirl to spread evenly off the heat and then cook for 2-3 minutes until the sides start to lift and you can see the crepe is cooking through.
Carefully flip with a spatula and cook for one minute more.
Serve these crepes rolled up with dairy free yogurt, a drizzle of maple syrup and some frozen thawed or heated strawberries. Some cacao nibs and bee pollen make for some mighty all natural sprinkles!
