buckwheat pancakes
I’ve been experimenting with buckwheat pancake recipes for about 10 years now and have never been too excited about the results until this very moment. To me a pancake needs to be light and delicate – the perfect canvas for fresh fruit toppings and organic syrups to soak up into the tiny air pockets, ready to be devoured. This is the one you’ve been waiting for and I hope you enjoy making these as much as I do.
Makes 6
What it’s good for:
Buckwheat is actually a seed, not a grain. It has an earthy flavor and is gluten free, high in protein and essential minerals. Almonds help alkalinize the body and contain the antioxidant vitamin E to help support your immune system. Bananas are a terrific energy food and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function. Pumpkin and sunflower seeds are chock full of healthy monounsaturated fats, fibre and minerals that can boost sex drive and help lower cholesterol.
145 g milk ( rice, almond, dairy, seed) weigh the milk into a bowl.
50 g buckwheat flour
50 g ground almond meal
20 g ground flax seed (linseed)
10 g sunflower seed
10 g pumpkin seed
half teaspoon bicarb soda (baking soda)
1 teaspoon apple cider vinegar
Combine the rice milk, buckwheat flour, almond meal, flax seed, baking soda and vinegar to form a smooth batter. The apple cider vinegar will activate the baking soda and help the pancake rise. You should have a lovely creamy thick batter.
Heat a non stick pan with a little organic cold pressed coconut oil or macadamia nut oil and drop in about 2 tablespoons of batter for each pancake. Sprinkle over some of the pumpkin and sunflower seed mix and cook for about 2 minutes on a low heat. Turn the pancake over gently the cook for a further 2 minutes until the pancake is golden brown and cooked through. The pancake itself is vegan and gluten free and provides a delicious base for seasonal fresh fruit toppings and organic maple syrup or honey. I like it served with sliced eco banana and a little honey. Makes 6 pancakes
Per pancake
Protein: 4.3g
Fat: 6 g
Carb: 7 g
442 kg / 106 calories
Serving suggestions:
Top with banana, bio yoghurt and a little honey or maple syrup.
Top with banana, cashew cream and organic maple syrup.
Hi Teresa
Do you have a ml measurement for milk?
Just made the berry muffins for my husband who is gluten intolerant and he loved them.
Thanks
Kathryn
The milk amount for the buckwheat pancakes is 145g.
These are so delcious and filling!