I am so excited to share this recipe with you!! Buckwheat pancakes are my favourite weekend breakfast. These pancakes are both gluten and dairy free and taste so good. This recipe gives you a light and fluffy pancake while still proving a number of health benefits. A diet that contains buckwheat has been associated with lowered risk of high blood pressure and high cholesterol. These pancakes are so easy to make and it takes literally 5 minutes put all together and just a couple minutes to cook. These pancakes topped with fresh fruit or berries can make the ultimate weekend breakfast.
Ingredients: makes approximately 10 pancakes
1 cup buckwheat flour
1 ¼ cup almond milk
1 free range egg
2 tspt chia seeds
1 tspt honey
A pinch of cinnamon
1 tsp vanilla extract (optional).
Coconut oil ( for cooking).
1) Place the milk, egg, salt into a bowl and mix well.
2) Sift the buckwheat flour into a separate bowl.
3) Add the buckwheat flour to the milk mixture gradually, stirring constantly until a smooth batter is formed. Add the chia seeds and honey. Allow the batter to rest for 10-15 minutes prior to cooking.
5) Add a teaspoon of coconut oil to a hot pan, pour in the mixture and cook for about 1-2 minutes on each side, or until golden.
6)Serve with marble syrup ( or honey) and fresh fruit / berries. I hope you love them as much as I do.