For the pancakes, add all the ingredients in a mixing bowl and whisk until mixture becomes smooth. Set aside to rest for 15 minutes
Heat a non stick pan to toast the pecan nuts lightly for about 5 minutes
Using the same pan on low heat, pour 1/2 cup of the pancake mixture into the middle of the pan and allow it to spread into a disc
Cook for 2 minutes or check for bubbles to appear on the surface before flipping the pancake over to cook on the other side. Repeat with the rest of the mixture
To serve, stack the desired amount of pancakes on a serving plate with yoghurt. Top with the raspberry and pecan salad on top and serve immediately
Raspberry & Pecan Salad
Ingredients
1 punnet of raspberries
1/2 cup pecan nuts, broken into halves
1/4 cup maple syrup
Yoghurt and extra maple syrup to serve
Method
Transfer pecan nuts to a mixing bowl to cool for another 5 minutes before adding the raspberries and maple syrup. Set aside
