I do love pancakes, though they are something that I normally don't make at home as they don't seem very healthy and I feel like I'm chained to the stove making pancake after pancake. It's so funny as I adored making pancakes as a child and some of my first cooking memories are making pancakes!
This recipe for buckwheat pancakes is amazing! It's simple, they're fluffy and it makes 4 large pancakes or 5-6 small ones, enough for yourself and partner for a weekend breakfast. Serve with good quality maple syrup and berries and they are delicious!
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon each of cinnamon, ground cloves, ground nutmeg
1 cup buttermilk
1 tablespoon butter melted
- mix flour, and dry ingredients together in a mixing bowl.
- whisk melted butter, buttermilk and egg and combine with dry ingredients.
- cook 1/3 cup scoops (or your own preference) in a non stick frypan in a combo of a little olive oil and butter on a medium to medium high heat.
- when you see bubbles coming up on pancake (after about 3 minutes), flip to other side. This should only need another 1-2 minutes to cook.
- if need be, keep cooked pancakes in a low oven to remain warm.
The great thing about these pancakes are they are gluten free, high in protein and a good source of fibre... really good for you all round! Enjoy!