Simon Walsh Portrait.JPG

Hey, 

I'm Paloma Feijoo, nice to meet you! I work in fashion as a model, writer, stylist and agent and live in Dublin, Ireland. 

Feel free to comment or say hello on social media, that'd brighten up my day. 

Buckwheat Pancakes

Buckwheat Pancakes

This recipe is like the Coca Cola formula. Many people have asked for it but, for some unknown reason, this is only my first time sharing it. 

I grew up hearing my mother say that breakfast was the most important meal of the day. To prove her point, I was fed an enormous bowl of baby food until the age of six which was substituted for a glass of freshly squeezed orange juice, half a litre of full fat milk with Nesquick and two thick-cut toasts with butter or jam afterwards. Not the healthiest by today's standards, but I never had to bring a mid-morning snack to school. 

That should explain why I can't function without a big meal in the morning. Or maybe it's just because I'm human. One of my current staples are these buckwheat pancakes. Mainly because I cook them in bulk, freeze them in pairs and take them out the night before, so they save me a lot of time in the mornings. All they need are a couple of minutes in the toaster. 

Also, they are incredibly versatile, like a little black dress. Pour over melted chocolate, maple syrup, nut butter and fresh fruit on an indulgent day, or just fruit or compote if you are in a rush. Easily dressed up or down. And, although I don't like labelling food because that tends to put some people off, they are actually vegan, sugar-free and gluten-free. 

Ingredients for one serving (two pancakes): 
1/2 cup buckwheat flour. 
1/2 cup liquid (you can use any milk you want, but water also works). 
1 banana. 
1 tablespoon milled flaxseeds. 
1 tablespoon chia seeds. 
1 tablespoon ground or chopped almonds. 
Cinnamon. 
Coconut oil. 

Method: 
- In a bowl, mash the banana with a fork. Add the rest of the ingredients and mix well. 
- Heat up a bit of coconut oil in a pan. I use of those tiny little ones to fry eggs. 
- Divide the batter in two. Cook on one side until golden. Flip. Do the same with the other side. Then repeat with the remaining batter. 
- Serve with compote, fresh fruit, nut butter maple syrup, melted chocolate or any toppings you fancy. And, if you want to make them extra special, add a tablespoon of cocoa powder and some raspberries to the mix. Beforehand. I should have probably said that earlier. 

White Tiger

White Tiger

Solivagant

Solivagant