Buckwheat Pancakes

February 06, 2016 0 Comments

Buckwheat Pancakes

I grew up eating a lot of buckwheat as a kid. It used to be a staple for children probably because it was so cheap and easily available. My mother and grandmother used to make buckwheat porridge for my cousins and I, or serve it as a side with our version of Goulash, a rich slow cooked beef stew. Buckwheat flour is a wonderful way of enjoying the benefits of buckwheat in your baking.

My family loves pancakes. It's taken a while to create a healthy recipe that is light, fluffy and sweet that we can all enjoy. Trust me there have been some serious fails with various other flours. This one seems to be a winner for everyone however.

Buckwheat Pancakes

Prep time Cook time Total time

Ingredients

    1 cup buckwheat flour
    1 tsp baking powder
    1 tsp soda bicarbonate
    1 tbs rice malt syrup
    pinch of salt
    1 cup milk of your choice
    1/4 cup yoghurt of your choice
    1 tbs coconut oil, melted
    1 large free range egg
    ½ teaspoon pure vanilla bean paste
    Butter or coconut oil for greasing your pan

    Instructions

      1. Mix all dry in ingredients in a medium bowl. 
      2. In a separate bowl beat the egg and add vanilla paste.
      3. Add the milk, yoghurt, coconut oil and egg mixture to the dry ingredients and mix until well combined.
      4. Pre-heat and grease a medium sized bad over medium heat.
      5. Pour the batter in 1/4 cup servings onto your pan and cook for 2 - 3 minutes per side until small bubbles form on the surface. Flip and cook on the opposite sides for 1 - 2 minutes, or until golden.
      6. Repeat the process with the remaining batter, brushing the pan with a little more butter between each one.Serve immediately with a little yoghurt and berries or other toppings of your choice.





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