Buckwheat Pancakes
There are millions of different and fabulous pancake recipes to be found and I love trying out lots of them. This is a super simple mixture recipe for Buckwheat Pancakes using buckwheat flour.
My husband or I make it literally every weekend and the kids love it as much as we do. It tastes like a ‘traditional’ pancake, so it’s a great ‘base’ recipe.
Buckwheat Pancakes
100g buckwheat flour
1 egg
300ml dairy free milk ( I usually use almond milk)
Sunflower/ olive oil
Mix your flour and the egg together, then add the milk a little at a time. Add a drop of sunflower oil.
Lightly oil a frying pan and heat well. Pour a ladle of your batter into the hot pan, rolling it to cover the surface. Cook until golden, then flip over – a couple of minutes each side should be plenty.
I love to fill my pancakes and make them for lunch, but the children have chocolate ones on weekends and I love one with a bit of lemon juice and maple syrup too.
