Buckwheat Pancakes
Prep
8 mins
Cook Time
15 mins
Servings
2
Buckwheat pancakes are an all time favourite of mine! They are hearty and filling. The kids enjoy this pancake as well.
Buckwheat is naturally gluten-free, a great source of fiber, contains protein, and has many trace minerals - total powerhouse! I top them with plenty of berries, nuts, seeds, etc.
This recipe here is dairy free. To make them vegan swap the egg for a flax egg (1 tbsp ground flax with 3 tbsp water).
For a thinner pancake add more milk (1 tbsp at a time).
To make your own almond milk, see my recipe here.
XO,
Bobbielee
Ingredients
- 1 cup unsweetened (+ 2 tbsp) milk of choice
- 1 tsp apple cider vinegar
- 1 cup buckwheat flour
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 medium banana, mashed
- 1 tbsp coconut oil, melted
- 1 egg (for vegan use flax egg)
Pancake
Directions
Heat a skillet over medium heat.
In a medium sized bowl, add the milk and apple cider vinegar, stir and set aside for 4-5 minutes.
In a medium sized bowl, sift in the buckwheat flour and add all the other dry ingredients, stir and set aside.
In the medium sized (milk and vinegar mixture) bowl, add the mashed banana and coconut oil, and egg, whisk to combine. Now add the wet ingredients to the dry ingredients, stir to combine. Do not over mix.
Using a 1/4 cup measuring cup, add the batter to the skillet. Cook for approx 3-4 minutes on each side. Continue until all the better is finished.
Serve with pure maple syrup, nuts, seeds, berries, and/or bananas.
Share the love
#breakfast
#gluten-free
#pancake
#vegetarian
#buckwheat
#antioxidant
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