Finely chopped in-season Broccoli florets and crispy dry fried Streaky Bacon, with farm fresh Eggs lightly whisked with gluten free ancient seed Buckwheat* flour, forming a light batter which is then gently pan fried into delectable pancakes and drizzled with a dark and delightful Balsamic Vinegar Reduction.
Beat the egg through the milk and add the buckwheat flour, baking powder, and salt. Mix until the batter is smooth. Add the broccoli and stir it through the batter.
Heat a dry non-stick frying pan. Cut a slice of bacon in half and place on the frying pan. Bake until crispy on a medium heat. Turn the bacon and spoon the batter over it forming a round pancake shape.
Fry the pancakes around 4 minutes until golden brown and done. Turn halfway.
Repeat with the rest of the bacon and batter. Serve the pancakes with balsamic glaze.
* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.
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