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Buckwheat Pancakes

Buckwheat is not a grain but a fruit seed! It is high in rutin and quercetin some incredible antioxidants and is a high quality protein with all 8 essential amino acids.


Ingredients:

  • 250g buckwheat flour

  • 50g freshly ground flax seed or an egg

  • 450ml chosen milk

  • Oil

  • Salt

  • Topping ideas:

    • Berries, nut butter

    • Lemon and honey

    • Avocado and roast tomatoes


Recipe:


01: Tip the buckwheat flour and ground flax seed or egg into a large mixing bowl with a pinch of salt. Slowly pour in the milk till combined into a smooth batter. Add more milk if the mixture looks too thick.


02: Heat a little oil or butter onto the base of a frying pan and warm to a medium-high heat. When the pan is hot, ladle a little of the pancake batter into the pan. Swirl the batter around to pan to create a thin layer (adding a little more batter to fill any gaps). Cook the pancake for 2 mins, till set and golden underneath. Use a spatula to carefully flip the pancake over, then cook for a further 2 mins.


03: Slide the cooked pancake onto a warm plate, and cover with a clean tea towel to keep warm. Repeat with the remaining pancake butter.

Top with your favourite pancake toppings.


Notes:


The french pancake galettes use buckwheat flour so you can look there for inspiration too, I love a spinach, egg and mushroom one!




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