Buckwheat Pancakes with Warmed Berries
My version of pancakes growing up was basically a plate of white flour and sugar topped with double cream and extra sweet maple syrup… no wonder I felt gross afterwards. But forward 10 years and these little crispy beauties leave me filling full without the bloat!
Buckwheat flour became a staple in my pantry when I cut out wheat. Buckwheat is actually a seed, and when ground becomes a great flour for baking purposes. Buckwheat is high in protein, fibre, magnesium and potassium, and actually contains phytonutrients which protect the heart.
I like my pancakes crispy so I make a runny mixture and sometimes roll them up with the fillings like a crêpe. But if you like them fluffy and thick, add an extra 2 Tbs of buckwheat flour to the batter. Double the mixture and store in an airtight container to last the week!
Ingredients (Serves 2)
- 1/2 Cup buckwheat flour (+2 Tbs for a thicker pancake)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbs Rapadura Sugar
- 1/2 cup almond milk (or milk of choice)
- 1 egg
- 1 tsp vanilla essence
- 2 heaped tsp Hydrolysed Collagen (optional)
- Combine all the dry ingredients in a bowl and then add in the wet ingredients
- Grease fry pan with coconut or olive oil. Add desired amount of mixture to hot pan and wait for bubbles to form then flip.
- Serve with your favourite healthy toppers (see mine below!)
- loving earths bukinis chocolate clusters
- warmed berries (Soften 1 cup frozen berries with 1/2 lemon juice over the stove top)
- coconut yoghurt