Fiona from our BePure Nutritional Health Support Team has whipped up a gluten and dairy free brekkie to treat our lovely mamas with a delicious start to a special day.

Mother's Day is a time to celebrate the mother figures in our life, to show our gratitude and appreciation for them and all they do for us. 

This year, we have come up with the perfect recipe to kick-start your mother's special day by treating her to breakfast in bed. 

Contrary to the name, buckwheat doesn't actually contain wheat so these pancakes are actually completely gluten-free, dairy-free and refined-sugar free. Buckwheat is a pseudo-grain, similar to quinoa, that is very versatile in both sweet and savoury dishes. 

Please note that while we haven't used any refined white sugar, this recipe does still contain maple syrup so should be enjoyed on special occasions. When choosing sweeteners, we recommend choosing those, such as maple syrup, that are based around whole food sources so are not completely devoid of nutrients. 

Serves 2 | DF, GF, RSF

Ingredients

For the Pancakes:

• 1 banana, mashed
• 1 C buckwheat flour
• 1 egg
• 1/2 tsp cinnamon
• 1 C coconut milk
• 1/2 tsp apple cider vinegar
• 1/2 tsp baking powder 

For the Salted Caramel Sauce:

• 2 Tbsp hulled tahini
• 2 tsp pure maple syrup
• Pinch sea salt

For the Sautéed Cinnamon Apples:

• 1 red apple
• 1 tsp coconut oil
• 1 tsp pure maple syrup
• 1 tsp cinnamon

For the Caramelised Pecans:

• 1 handful of pecans (or walnuts if you prefer)
• 1 tsp pure maple syrup 

Method

1. To make the pancakes, mash the banana in a mixing bowl and then add the egg, milk, buckwheat flour, cinnamon, baking powder and apple cider vinegar. Mix everything together until well combined. 

2. Heat a teaspoon of coconut oil in a frying pan over medium heat. Add about 1/4 cup batter to the pan and cook until small bubbles appear on the top. Flip and cook for 2-3 minutes. Repeat with the rest of the batter. 

3. While the pancakes are cooking, core and slice the apple for the sautéed apples. Add the apple slices to a pan with the coconut oil, maple syrup and cinnamon. Cook for about 10 minutes, until the apples are soft but still holding their shape. Remove from the heat and set aside. 

4. For the sauce, whisk together the tahini, maple and sea salt, adding a dash of warm water if needed to reach the desired consistency. 

5. To make the caramelised pecans, place the nuts into a dry pan on a medium-low heat and toast for a few minutes, until they turn a slightly darker colour. Add the maple and use a wooden spoon to mix everything together. Remove from the heat and set aside.

6. Serve the pancakes with the apples, 'salted caramel' sauce and the caramelised pecans. 

If you have a go at making this recipe, let us know! We love seeing your BePure recipes. Tag us in your Instagram pictures @bepurebenwarren.