Description
A thick stack of buckwheat pancakes topped with dried cranberries and almonds and drenched in a warm caramel sauce.
Ingredients
Units
Scale
Pancakes
- 1 1/2 cups (360 ml) Buckwheat flour
- 1/2 tsp baking soda
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp sugar
- 1 3/4 cups (420 ml) of milk
- 1 1/2 tbsp (22 ml) melted butter
- 2 eggs, separated
- 1/2 tsp. Simply Organic Cinnamon
Toppings
- 2 tbsp. chopped walnuts
- 2 tbsp. chopped Emerald Simply Natural Almonds
- 1 tbsp. Eden Organic Dried Cranberries
- 1/4 cup (60 ml) Caramel sauce
Instructions
- In a large bowl, combine dry ingredients and whisk together well.
- Add in the milk, melted butter or oil, and eggs and mix well.
- Heat griddle to 350 degrees F and grease with a little butter. Pour about 1/3 cup of pancake mix on the griddle for each pancake. Cook until bubbles form, then flip.
- Meanwhile, chop up walnuts and almonds and set them aside with dried cranberries.
- In a small saucepan, heat caramel syrup over low-medium heat for 4-5 minutes or until warm. Stack up your pancakes, pour caramel sauce over them and top with walnut, almond and cranberry mix. Bon appétit!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 stack (3 pancakes)
- Calories: 510