Buckwheat Pancakes
The other day was Shrove Tuesday, also known as Pancake Tuesday. I couldn't find a great recipe for gluten free, low sugar pancakes, so I came up with my own. It’s quick and easy, and a great "sometimes" treat.
Ingredients
- 3/4 cup buckwheat flour
- 1/4 cup arrowroot flour
- 2 tspn baking powder (gluten free)
- 1 pinch salt
- 1 cup coconut milk (or milk of your choice)
- 2 eggs
- 1 tbsp maple syrup
- 1/2 tspn vanilla essence
- 1 tspn ghee, butter or macadamia oil
Instructions
- Place all dry ingredients a mixing bowl and mix together.
- Add milk, eggs, maple syrup and vanilla essence. Beat together until batter is smooth.
- Heat a frying pan on medium heat until the pan is hot.
- Add the ghee/butter/macadamia oil to cover the pan.
- Ladle enough batter into the pan to make a pancake of your desired size.
- Allow the pancake to cook until bubbles appear on the surface, then flip.
- Cook for another minute or so, and check to see if it is cooked to your liking.
- Remove the pancake from pan and repeat the process until all the batter is used.
- Serve with your favourite healthy toppings; I used coconut yoghurt and blueberries.
Notes
- I use a wrought iron frying pan. See this article for more information on kitchen tools.
- I use a pastry brush to ensure the frying pan is well covered with the melted ghee.
- The pan can sometimes get too hot. If the ghee starts to burn, remove the pan from the heat for a minute or two, then place it back on the stove at the lowest temperature. You may need a little more ghee if the pan becomes dry.
- This recipe makes eight medium sized pancakes, or four standard sized pancakes.
