Buckwheat pancakes
Print recipe– Makes 2 medium sized pancakes
I prepare them nearly every day. These pancakes are an ideal basis for salad wraps and other hearty or sweet toppings. They can also be used as a basis for small creative pizzas and keep well in the fridge when prepared in advance.
Buckwheat is naturally gluten-free and has a nutty taste. The added curcumin gives these pancakes a golden look and aromatic flavour.
Goes well with: as a salad wrap, with cheese, topped with maple syrup, lunchbox proofIngredients
- 50 g buckwheat flour
- 1 egg
- 100 ml water
- Half teaspoon curcumin
- Pinch of salt
- 1 large tablespoon coconut oil for frying
Kitchen tools: blender, hand mixer or whisk
Method
- Combine all ingredients in a blender (alternatively mix with hand mixer or whisk) until an evenly runny batter has formed
- Melt a large spoon of coconut oil in pan on medium heat
- Pour half of mixture in pan
- Fry gently on both sides, turning with spatula
- Add more coconut oil if necessary, pan should always be covered with thin fat layer
- Serve with desired topping or store in fridge
- Tip: if stored in fridge put baking paper sheets between pancakes to prevent sticking