Perfect Buckwheat Pancakes

April 30, 2017 0 Comments

Perfect Buckwheat Pancakes

Can't go wrong with a good pancake in my book, but it's hard to find a healthier, gluten free recipe that ticks all the right boxes. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!

Perfect Buckwheat Pancakes

Time: 20 mins |  Yield: 8 pancakes

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

INSTRUCTIONS
Mix all dry in ingredients in a medium bowl.

In a separate bowl beat the egg and add vanilla paste.

Add the milk, yoghurt, coconut oil and egg mixture to the dry ingredients and mix until well combined.

Pre-heat and grease a medium sized pan over medium heat.

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.

Repeat the process with the remaining batter, brushing the pan with a little more butter between each one.

Serve immediately with a little yoghurt, berries and maple if desired. SaveSave
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