Buckwheat pancakes are my new obsession. My “go-to” breakfast when I am out of inspiration and want a quick cooked meal.
This takes 10 minutes to whip up, and can be made as thick fluffy pancakes or thin crepe style.
Ingredients:
- 1 egg
- 1/2 teaspoon vanilla essence
- 1 teaspoon of maple syrup
- 1/2 cup coconut or nut milk of your choice
- 3/4 cup buckwheat flour
- 1/2 teaspoon baking soda (optional, see below)
- Olive oil
Method:
Add the egg, vanilla essence and maple syrup to a medium sized bowl and whisk.
Add the coconut or nut milk and whisk..
Add the buckwheat flour and whisk.
Here you can check your consistency, you have a few options:
- If you want to make fluffy pancakes, add 1/2 teaspoon of baking soda and your mixture should be fairly thick and gloppy
- If you want to make more of a crepe pancake, add a little bit more liquid (either your milk or a bit of water) until your consistency is slightly thinner
Once you’ve got your consistency, heat up a dash of olive oil in a frypan over medium heat.
Ladle some mixture into the frypan – if making fluffy pancakes, just ladle into the pan. If making crepes, ladle into the pan and spread the mixture around the pan (by lifting the pan up and turning).
Leave the pancake to cook until you see some bubbles forming on top.
Flip over and cook for a few seconds on the other side.
Serve with topping of your choice! Some of my faves are:
- Cinnamon & banana slices
- Mashed blueberries
- Mashed rasberries
- Chocolate spread (lots of healthy options available!)
- Nut spread