Buckwheat Pancakes

Buckwheat Pancakes are a perfect way to start the day.

Buckwheat is not actually a wheat but a cousin to rhubarb. It is gluten free so perfect for those people who can’t tolerate wheat products.

The batter for these pancakes needs to sit overnight so prepare the mix the night before and make the next morning. Perfect weekend cooking or when you know you have some time in the morning to make and enjoy.

Make a big batch of these pancakes and freeze in portions to reheat later. Mid week, I pop some in the oven with frozen fruit and by the time I am showered and dressed they are ready.

Enjoy

L xx

Ingredients:

150g buckwheat flour

60ml plain yoghurt (Greek works well)

200ml milk (any plant based or cows)

2 eggs

¾ tsp baking soda

¼ tsp baking powder

½ tsp vanilla extract

pinch Himalayan salt

1-2 tbsp coconut oil (if using but if you have a good quality non-stick frying pan there is no need)

Method

Place flour, yoghurt and milk in large bowl. Mix well. Cover and leave over night at room temperature. (min 8 hours – max 24 hours)

Place eggs, baking powder, baking soda, vanilla, and salt in a bowl and mix well.

Pour egg mix into flour mix and whisk well until combined.

Heat a large non-stick pan adding oil when it is hot (I don’t add the oil and dry fry but that is my taste).

Fry in batches. Place a heap tablespoon into the pan, leaving space between them.

When bubbles form and the top of the pancake looks dry turn.

Cook on the other side.

Once cooked transfer to a warm over until all the mix is cooked.

These freeze well and you can heat from frozen.

I serve mine with fruit and Greek yoghurt. Sometimes I will also add some homemade granola or mixed nuts and seeds for a bit of crunch.

Enjoy experimenting with your toppings.