I am a fan of a super white, fluffy, gluten-y pancake. But unfortunately, they don’t quite like me so much. The good news is, these pancakes (although gluten and dairy free) have a beautiful nutty flavour and fluffy texture. I serve these up to gf friends and non gf friends alike and the reports are always a massive thumbs up. You can pair them with a pile of bacon and maple syrup, a quick cherry compote and coconut yoghurt or fill them full of blueberries before frying. Regardless of your choice of accoutrements, you will officially win at weekend breakfasts (or Pancake Tuesday for that matter).
Buckwheat Pancakes
Serves 3
Ingredients:
1 Cup (125g) of Buckwheat Flour
2 Eggs
2 Tablespoons of Maple Syrup
2 Tablespoons of Coconut Oil, Melted
1 Teaspoon of Vanilla Extract
1 Teaspoon of Baking Powder
Pinch of Coarse Salt
1 Cup (140ml) of Almond Milk
Method
Dump all dry ingredients in a mixing bowl.
Add all wet ingredients, slowly pouring the almond milk in last.
Mix well (it will be slightly runnier than regular pancake batter.)
Slowly ladle into a medium/hot frying pan (pro tip, wait on bubbles appearing on the top before flipping)
(Another pro tip, use just a tiny amount of oil or butter to grease the pan and you’ll get an even brown pancake, too much oil and you get that weird dappled freak pancake look).
Bonus recipe: My cheats cherry compote: In a small saucepan on a medium heat add a cup of frozen cherries, 1 tbsp water and bring to a boil. Once softened, mash the cherries, add 1 tbsp maple syrup and 1 tbsp of chia seeds. Turn off heat, cool/refrigerate or if you’re mad with hunger & gluttony like me, serve hot with your pancake stack.
