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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- 1 cup buckwheat flour
- 2 cups coconut milk or almond milk
- 1 egg
- pinch of sea salt
- 1 tbsp. coconut oil (melted)
- Whisk the egg, milk and melted coconut oil together.
- 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.
- Heat a frying pan (coat with a small amount of coconut oil is isn't not non-stick).
- 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.
- Cook until it is a nice golden colour and then flip the pancake over and cook on the other side.
- Once cooked place on grease proof paper and repeat the steps until all the batter is used up.
- 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.
Flourish Wellbeing https://flourishwell.co.uk/