Buckwheat pancakes (gluten free)

Updated: Jun 28, 2019

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, on days when I'm a little lazy to make small pancakes, I will make a bigger size ones.



Ingredients


1 cup buckwheat flour

1 teaspoon baking powder

1 teaspoon bicarb of soda

11/4 cup buttermilk or coconut milk

1 egg

1 teaspoon vanilla extract

1 tablespoon coconut sugar

Pinch of salt


Toppings:

Yogurt

Blueberries cooked on a low heat with a teaspoon of sugar

Gold kiwi fruit

Pumpkin seeds

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 have bananas, fry it in little coconut oil on either side for 5 minutes until golden brown still keeping them firm. They delicious with pancakes.








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