Buckwheat Pancake Recipe
I'm not usually a sweet tooth for breakfast but sometimes on a lazy Sunday it's nice to treat yourself to something different! Particularly when it's a bit cold and gloomy outside.
Here is my recipe for healthy gluten free pancakes.
INGREDIENTS
1 cup buckwheat flour
2 ½ teaspoons baking powder
¼ teaspoon sea salt
1 teaspoon cinnamon
¾ cup unsweetened almond milk (or nut milk of your choice)
2 teaspoons apple cider vinegar
2 tablespoons of maple syrup, honey or agave
METHOD
Mix all the dry ingredients into a bowl
Add in the wet ingredients, stir until minimal lumps
Allow the batter to rest for 5-10 minutes while you heat your pan
Once your pan is hot, coat lightly with oil - not too much, just enough to cover the surface
Add around ¼ cup of the batter to the pan
Once you see bubbles, flip your pancake
Allow the other side to cook a little and when the edge look like they are cooked you can flip again to ensure both sides are cooked evenly
Put your pancake on a plate and cover with a bowl to keep it warm while you cook the rest
You should get 8 pancakes from this mixture
Top with coconut yogurt and fresh berries
ENJOY!!