Pancake Cake
This Pancake Cake is such a delicious alternative to flipping a bunch of pancakes. Most of all it is a massive timesaver!
The cake’s taste is subtle just like a pancake, the magic is in the toppings and the recipe involves poking holes and allowing delicious maple syrup to drizze through!
Feel free to try different seasonal fruit, I used blueberries but use whatever is abundant and fresh in season!
Enjoy!
Servings: 2-4
Ingredients
3 Free Range Eggs
1 tsp Vanilla Extract
½ cup Unsweetened Plant-Based Milk (I used Almond Milk)
1/3 cup Rapadura/Coconut Sugar
1 cup Buckwheat Flour (alternatives should also work)
1 tsp Baking Powder
½ tsp Salt
½ cup Blueberries
1/4 cup Maple Syrup
Toppings for serving:
Pancake toppings such as
Grass-Fed Butter
Seasonal Fruit
Yoghurt (I used coconut)
Cream
Method
1. Preheat oven to 180 degrees.
2. Whisk egg, sugar, vanilla, milk and in a small bowl until combined.
3. In a separate bowl, combine buckwheat flour, baking powder and salt.
4. Add dry ingredients to wet ingredients and stir to combine.
5. Pour mixture into a small cake tin.
6. Poke blueberries into mixture.
7. Bake until lightly browned and a skewer comes out clean, approximately 20-25 minutes.
8. Using a skewer, poke holes all over the cake and drizzle maple syrup.
9. Serve cake topped with your favourite pancake toppings.
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.