Buckwheat Pancakes

 

 

Buckwheat Pancakes
Yields 6
Pancakes or crepes as they are known in France are one of my favourite things. You can have them as sweet or savoury, for breakfast, lunch or as a snack. Traditional pancakes made with refined flour are a high glycemic food as they will spike your blood sugar pretty quickly. This recipe is made with buckwheat which is actually a fruit seed and not a grain. It's gluten free, a good source of protein, fibre, magnesium and flavonoids quercetin and rutin.
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Ingredients
  1. 1 cup buckwheat flour
  2. 2 cups coconut milk or almond milk
  3. 1 egg
  4. pinch of sea salt
  5. 1 tbsp. coconut oil (melted)
Instructions
  1. Whisk the egg, milk and melted coconut oil together.
  2. Add the salt and wet mix to the flour and mix thoroughly with a whisk to make sure there are no lumps of flour. It should be quite a thin runny batter.
  3. Heat a frying pan (coat with a small amount of coconut oil is isn't not non-stick).
  4. Pour one ladle of the pancake batter to the frying pan and move the pan around to make sure the entire base of the pan is coated.
  5. Cook until it is a nice golden colour and then flip the pancake over and cook on the other side.
  6. Once cooked place on grease proof paper and repeat the steps until all the batter is used up.
Notes
  1. The trick to good pancakes is having a good crepe pan or frying pan. I'm not a fan of non-stick pans due to the toxicity of the coatings that are used. I use the Lakeland Colourful Ceramica Pancake Pan which is PTFE and PFOA free.
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