Our family has had a rotating Sunday breakfast of pancakes and waffles since returning from Canada, where we lived for a bit with our young family.
To shake things up, I never stick with the same recipe each week because it tickles the tastebuds for all of us and I am always looking at different ways to make them a healthier version. I also ask my kids to rate them each week, and when they said after eight years that this pancake recipe was their favourite ever, I knew immediately that it had something to do with the secret ingredient I had never used before.
Camu Camu is rich in Vitamin C and considered to be a superfood which is bought in powder form. It tastes sour, so it’s something you don’t eat on its own. Mix it in smoothies, cakes, pancakes and more. Just 1 teaspoon (5 grams) of camu camu could provide 682 mg of vitamin C, and for most kids from the age of four years the RDI is about 650 mg / day to 1,800 for a 14-18 year old.
Prep time: 5 mins – Cook time: 5 mins – Serves 4-6
50g Butter or DF* Nuttelex, melted, with a little extra for cooking.
300ml milk or DF Nut milk
3 small eggs, whisked together
140g plain flour
60g Buckwheat flour
1 tbsp camu camu powder
1 tbsp baking powder
1/4 tsp salt
1/4 tsp vanilla paste
Combine together the flours, baking powder, camu camu and salt in a large sized bowl. In a seperate bowl, whisk to combine the milk, slightly cooled melted butter, vanilla and eggs.
Fold in the wet ingredients into the dry ingredients, mixing until there are no lumps.
Heat a nonstick pan over medium heat and add a little butter to lightly grease. Spoon in batter into medium size gently shaping into a circle with back of your spoon.
When bubbles begin to appear on the surface and underside is looking golden brown, flip with a spatula and cook for another minute until golden. Repeat with remaining batter.
Serve with maple syrup, berries, banana or any toppings you like.
*DF – Dairy-Free
Notes: Camu Camu is from the Peruvian Amazon and is widely available in powder form from organic grocers.