Lemon & thyme pancakes w/ honey & vanilla bean labne (GF)
I’ve paired two of my favourite flavours; herbs and citrus, to make a delightfully tasty and beautifully bright breakfast. Herbs and citrus are great in savoury dishes but can be oh-so-wonderful in sweet treats. Thyme especially is just gorgeous with the sweetness of honey and the zing of lemon.
I love using labne as the creamy element in breakfast dishes. It feels rather fancy but is simply Greek yoghurt that has been strained through muslin / cheesecloth for 12 hours. It becomes incredibly thick and creamy, making it a wonderful substitute for whipped cream or mascarpone. I spike it with honey plus some real vanilla bean paste for that lovely speckled vanilla look. The labne retains all it’s probiotic qualities so it’s a great health choice too.
I prefer my pancakes to be of the slightly thinner variety. Not quite crepes and definitely not thick and fluffy. Maybe it’s because I like being able to stack 4 of them for my breakfast. I could never finish that many of the thick cakey kind.
I hope you love the recipe. Give it a go this weekend. Have a slower morning, indulge in a delicious breakfast, listen to some music and enjoy some quality kitchen time.
Kelly xox
Honey & vanilla labne
500 grams full-fat Greek yoghurt
1 tablespoon honey
1 teaspoon good quality vanilla paste
Gluten free lemon & thyme pancakes
Makes 12 10cm pancakes
½ cup tapioca flour
½ cup buckwheat flour
¾ cup brown rice flour
1 teaspoon gluten free baking powder
2 large free range eggs
1 teaspoon good quality vanilla paste
1 ½ cups coconut milk
3 tablespoons honey
Zest of 2 lemons
1 teaspoon fresh thyme leaves
Ghee or coconut oil for cooking pancakes
To serve: Berries ( I thawed some frozen blackberries), extra honey for drizzling, bee pollen)
The night before: Line a sieve with muslin or cheesecloth and place over a deep bowl. Pour in the yoghurt and leave in the fridge overnight.
In the morning discard the liquid that has strained off (this is whey) or hang on to it for adding to smoothies, making fermented vegetables or soaking grains. Place the strained yoghurt into a bowl and stir through the honey and vanilla pasta. Set aside until ready to use.
Place all the pancake ingredients (except thyme) in a blender or food processor. Blitz until smooth. Add the fresh thyme and mix briefly.
Heat a generous dollop of coconut oil or ghee in a sauté pan over a medium heat. Cook ¼ cups of batter one at a time in the pan. Flip pancake when the top is speckled with small bubbles. Keep finished pancakes in a warm oven until you’ve finished all the batter. You’ll need to add additional oil as the pan dries out and keep an eye on the heat. It can creep up as you continue cooking.
Divide pancakes between plates. Lay out condiments for guests to dress their plates as they desire. Enjoy!
