This is definitely a unique Mother’s Day for the books and for many it might be a year where we are unable to see our Mother's, our children and our important Motherly figures like we usually would.

If your normal traditions, such as Mother's Day brunch, look a bit different this year – perhaps you could organise a Zoom call and share some quality time together while eating these divine Salted Caramel Buckwheat Pancakes!

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, so similar to quinoa, it is very versatile in both sweet and savoury dishes. 

On a sweet note: When it comes to choosing sweeteners, we recommend choosing natural sweeteners, such as real maple syrup, that are based around whole food sources. While they're still heavy on the sugars and carbohydrates they're also loaded with nutrients and a delicious treat our lovely mamas on their special day.

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.