Buckwheat pancakes (gluten free)

Updated: Apr 7

Don't you have those days when you feel like something sweet and delicious when you on a gluten free diet :). Today was one of those days for me. This recipe makes the pancakes fluffy.


Ingredients

1 1/2 cup buckwheat flour

1 teaspoon bicarbonate powder

1 teaspoon baking powder

11/4 cup buttermilk or coconut milk/almond milk

1 egg

1 teaspoon vanilla extract

1 tablespoon coconut sugar

1 tablespoon lemon juice

Pinch of salt


Toppings:

I used all fresh fruit, I liked the crunchiness of it, but you can stew it if you want.

Yogurt (coconut or dairy yogurt)

Fresh figs (I used fresh fruit)

Mandarine

Chopped up apples

Pecan nuts

Maple syrup


Method


In a bowl add all your dry ingredients.

In another bowl whisk the buttermilk, egg and vanilla extract.

Add your dry ingredients into the wet ingredients and stir slowly until smooth.


In a non-stick frying pan add a little butter or coconut oil.

On a medium heat, add a scoop of batter using a cup or ladle.

Let it cook until you see bubbles and then flip over.

It will be cooked when it's brown on both sides.


Add maple syrup, yogurt, fruit and pumpkin seeds or whatever other seeds you have.


Enjoy :)


Hint: If you find the batter is thick, add a little more milk/almond milk.






 Designed and recipes created by Josh (unless specified) who is doing this for the first time so please bare with me :)