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Buckwheat Pancake Recipe

Updated: Mar 16

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

  1. Mix all the dry ingredients into a bowl

  2. Add in the wet ingredients, stir until minimal lumps

  3. Allow the batter to rest for 5-10 minutes while you heat your pan

  4. Once your pan is hot, coat lightly with oil - not too much, just enough to cover the surface

  5. Add around ¼ cup of the batter to the pan

  6. Once you see bubbles, flip your pancake

  7. 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

  8. Put your pancake on a plate and cover with a bowl to keep it warm while you cook the rest

  9. You should get 8 pancakes from this mixture

  10. Top with coconut yogurt and fresh berries

  11. ENJOY!!


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