Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

Almond buckwheat pancakes with baked vanilla citrus berries

I have the most insane brekky for you guys – ALMOND BUCKWHEAT PANCAKES @mt_elephant with VANILLA CITRUS BERRIES AND MAPLE COTTAGE CHEESE. Ooooooof!!!! Are you ready? The Almond Buckwheat Pancakes are cleverly made v v convenient and nourishing by my friends @mt_elephant with buckwheat, almond, hemp protein, tapioca, vanilla, maca and lucuma in a stir and cook packet (so many high protein plant based ingredients packed in!!!!) and then I’ve added extra juiciness with some very quick grilled berries in citrus and vanilla and a dollop of cottage cheese for something extra with a little twist of maple. Probably the best brekky you’ll dive into for a while so it may be time to hit the shop and grab some @mt_elephant for yourselves and get cooking!

+ This is a partnered post with Mt Elephant, all thoughts and opinions expressed are the authors own.


Serves 3-4

Gluten free : Vegetarian


1 free range egg

1 1/2 cups (375ml) milk

1 teaspoon (5ml) apple cider vinegar

2 teaspoons (10ml) hemp or extra virgin olive oil

2 tablespoons (40ml) maple syrup

Vanilla citrus baked strawberries:

1/2 cup (125ml) fresh squeezed orange juice

2 teaspoons (10ml) vanilla extract

1 tablespoon (20ml) maple syrup

250g strawberries, green tops removed

100g raspberries

Maple cottage cheese:

2 tablespoons (40ml) maple syrup

1 cup (250g) cottage cheese (or ricotta/natural or coconut yoghurt as alternative)

Whisk together egg, milk, apple cider vinegar, oil and 2 tablespoons maple syrup in a bowl. Add 1 packet MT ELEPHANT ALMOND BUCKWHEAT PANCAKE MIX and mix. Let this sit for 5-10 minutes. Whilst it does, prepare your vanilla citrus baked berries. Combine orange juice, vanilla and maple in a baking dish and stir, then add strawberries and raspberries and toss to coat. Heat a large frypan on medium heat, add enough oil (or butter) to coat and dollop approximately 1 1/2 tablespoons pancake batter at a time for each pancake, more if you like to have bigger pancakes of course! Cook 3 minutes each side, transfer to a plate and cover with a tea towel once cooked. When your last few pancakes are going on, heat a grill on medium high and cook the berries under the grill for 6-8 minutes, then give them a toss again. Set aside. Make the maple cottage cheese by combining maple with cottage cheese in a bowl. Serve the pancakes dolloped with maple cottage cheese and warm vanilla citrus strawberries and enjoy!


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment