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Buckwheat Pancakes

February 13, 2010

These delicious pancakes are dairy free and really satisfying.  You can also make them gluten free by using a different type of milk (like rice milk), but I’ve used oat milk here as I think it goes well with the buckwheat flavour.  The lack of gluten in the flour means they don’t hold together well enough to make big crepe-like pancakes, but if you aren’t eating gluten free, you can fix this by mixing some wheat flour or try mixing in some gluten free flour with the buckwheat.  Otherwise, aim for the drop scone style pancakes below.  They look a bit like pikelets, but are much more delicate.  Good for breakfast, a snack or supper type dish.

 

Ingredients

  • 150g wholegrain buckwheat flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 egg
  • 350 ml oat milk
  • Coconut oil

 

Method

  1. Mix the dry ingredients together in a large bowl.
  2. Make a well in the centre and add the egg, mix, and then add a little milk.
  3. Gradually add the rest of the milk stirring well all the time to ensure a smooth batter.
  4. Heat ½ tsp coconut oil in a frying pan.  When hot, drop tablespoonfuls of the batter into the pan.
  5. Cook over a high heat until bubbles break over the surface, flip and cook until brown on both sides.  Keep warm while you make the rest.

 

This basic recipe is very simple, but you are limited only by your imagination when it comes to toppings.  You may also like to experiment with adding flavourings to the batter like fresh chopped herbs, mustard or chilli… or maple syrup, vanilla seeds or cinnamon for sweet ones.  You could serve them for breakfast, dessert or as part of a main meal.  For more inspiration, see Love Food Hate Waste’s pancake ideas.

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