Buckwheat Pancakes
These fluffy pancakes are made with buckwheat flour and almond milk so they are dairy and gluten free. Buckwheat, contrary to it's name, is not in any way related to wheat so it is naturally gluten free. It is highly nourishing, energising and a good source of plant protein. Serve these pancakes with maple syrup or honey and fruit.
Makes approx. 16 pancakes
You will need:
Juice of half a lemon
225ml unsweetened almond milk
1 egg
1 tsp vanilla extract
175g buckwheat flour
1tsp baking powder
Half tsp bicarbonate of soda
Sprinkle of cinnamon
Sunflower oil for frying
Method:
In a large bowl combine the lemon juice and milk, stirring well. Then add add the vanilla extract and egg, still stirring well.
Add the remaining ingredients whisking well to create a smooth, thick batter.
Gently heat about a teaspoon of sunflower oil in a large frying pan per pancake and spread around evenly. Ladle about two tablespoons of batter per pancake, keeping them spaced apart. Cook for a few minutes on one side, and then flip to do the other side. Set the pancakes aside and keep them warm whilst you make the rest.
Serve with your favourite toppings. Enjoy!
These pancakes can also be frozen and defrosted the night before for a quick, easy breakfast. Just warm through in the microwave or oven.