These pancakes make a fantastic breakfast with fruit, berries and some maple syrup. Or you can go the savoury route with maybe some smoked salmon, avocado and lemon. Either way, the buckwheat means they’re gluten free, filling and nutritious (see the article on buckwheat elsewhere on the site).
Makes 8 small pancakes, or 4 larger ones:
1 cup buckwheat flour (or ½ buckwheat and ½ gluten free flour)
1 tbsp sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1¼ cups almond milk, mixed with 1 tbsp and 1 tsp lemon juice and left for 5 minutes
1 large egg (at room temperature)
½ tsp vanilla extract
Coconut oil to grease the pan
First, prepare the milk in a small jug.
In a medium mixing bowl, add the flour, sugar, baking powder, baking soda and salt and stir together. Once the milk has been standing for 5 minutes, add the beaten egg and vanilla extract and mix together. Make a well in the dry ingredients and pour in the milk mixture. Mix until combined but don’t worry too much if there are a few small flour lumps.
Warm a small non-stick frying pan over a medium heat. Add a small amount of coconut oil and allow it to heat up and swirl around to cover the base.
Use about 1/4 cup of pancake batter for each pancake and cook for about 3-4 minutes until bubbles form on the surface and the edge of the pancake appears opaque. Flip over and cook the other side. Repeat for the remaining pancakes, adding more coconut oil when necessary. You can keep the pancakes warm in a pre-heated oven on a low heat. I usually cover mine with a loose sheet of baking parchment.