Buckwheat Pancakes
Prep Time:
Cook Time:
10 Minutes
8-10 Minutes
Serves:
2 Servings
Level:
Easy
Ingredients
160 g (5 3/4 oz / 1 1/4 cups) buckwheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 tbsp coconut sugar (optional)
1 tbsp ground flaxseed
1/2 tsp ground cinnamon
Pinch of salt
1 tsp lemon juice
1 tsp vanilla extract
250 ml (1 cup or so) milk of your choice depending on how thin or thick you like them. 1 cup makes quite thick puffy ones.
1 tbsp of olive oil, butter or coconut oil for greasing.
Step 1
To make the pancake batter, put the flour, baking powder, bicarbonate of soda, coconut sugar, ground flaxseed, cinnamon and salt into a mixing bowl. Stir to combine, then add all the wet ingredients to the bowl and stir to completely combine. You may need to add more milk to find a pourable consistency.
Step 2
Place a non stick frying pan over a medium/high heat. While waiting for pan to heat, brush with a little olive oil and then lower the heat to medium. Pour batter into pan. Once there are bubbles on top of the pancake and its edges have started to look a little cooked, flip the pancake over and cook for a further minute or so. Repeat the process to use all the remaining batter.
Notes
Serve with lemon, maple, fruit of your choice or Rhubarb compote.