Buckwheat does not contain any gluten and is very healthy. It provides important proteins, vitamins and lecithin and is easily digestible. Buckwheat is available as groats, whole grain, flakes and flour.
Buckwheat Pancakes
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Beginner
Ingredients
- 140 g Almond or coconut flour
- 140 g Buckwheat flour
- 2 tsp. Gluten free baking powder
- ½ tsp. Xanthan gum
- ½ tsp. Salt
- 1 tsp. Chia seeds, optional
- 2 Eggs
- 1 tbsp. Coconut oil
- 2 tbsp. Honey, agave syrup, or coconut blossom syrup
- 2 tsp. Vanilla essence
- 280 ml Milk (dairy, rice, nut, soya, lactose free)
- 1 tbsp. Coconut oil
- 140 g Blueberries, optional
Instructions
- In a medium bowl combine flour, buckwheat, baking powder, salt, and xanthan gum. Mix well.
- Make a well in the centre. Add eggs, oil, honey or syrup, vanilla, and milk. Using a whisk or wooden spoon, mix well until combined.
- Fold in blueberries, if desired.
- Preheat pan or pancake griddle and reduce heat to medium. Lightly oil pan.
- Add portions of batter into pan. Cook until bubbles begin to form or underside is golden brown.
- Flip and cook until golden brown.
- Note: As batter sits it may thicken. Add 1-2 tbsp. extra milk to thin batter if desired.
- Servings : 4
- Ready in : 15 Minutes
- Recipe Type : Breakfast
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