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Buckwheat Pancakes

Buckwheat Pancakes
Time
30 minutes
Contributed by
Honest to Goodness Community
Serves
4-5 people
This buckwheat pancake recipe is gluten free, easy to make, delicious and tasty. Made using organic buckwheat flour. Finish with your choice of sweet or savoury toppings. We love organic maple syrup!

Method

  1. Sift the flours in with the baking powder, then add a pinch of the Himalayan salt & the sugar to the flours.
  2. Make a well in the centre and pour in the egg yolk, milk & oil.
  3. Whisk well until combined.
  4. In a separate bowl, whisk the egg white until a stiff peak forms, and then gently fold into the batter.
  5. Melt butter in a heavy pan, pour some of the batter in & cook until bubbles appear on top.
  6. Flip the pancake & cook until golden.
  7. To make the berry sauce, add the frozen berries to a saucepan and gently heat until they break down.
  8. Serve the pancakes with a berry sauce, ricotta or plain yoghurt, plus a generous serve of pure maple syrup!


*Makes around 10 pancakes.

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  • Pressed Purity Cold Pressed Sunflower Oil

    Sunflower Oil 250ml

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  • Organic Rapadura Sugar 500g Organic Rapadura Sugar 500g

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  • Himalayan Rock Salt - Fine 600g

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  • Wholegrain Milling Organic Brown Rice Flour  Organic Brown Rice Flour 5KG

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  • Wholegrain Milling Organic Buckewheat Flour  Organic Buckwheat Flour 5KG

    Organic Buckwheat Flour 5KG

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