Buckwheat Pancakes

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Contributed by: Honest to Goodness Community

Serves: 4-5 people

Time: 30 minutes

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!
More Information >>

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$0.00
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!
More Information >>

PRODUCT INFORMATION

Ingredients

1/2 cup organic buckwheat flour
1/2 cup organic brown rice flour
1 tsp baking powder
1 egg, separated
1 cup milk
1 tbsp organic sunflower oil
Pinch of Himalayan salt
1 tbsp organic rapadura sugar
1 cup frozen blueberries (optional)
1 cup frozen raspberries (optional)

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.

Gluten Free
Gluten Free
Egg Free
Egg Free
Nut Free
Nut Free
Wheat Free
Wheat Free

Recipe Questions

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