Buckwheat and Buttermilk Pancakes

Buckwheat and Buttermilk Pancakes

Buckwheat and Buttermilk Pancakes

70 grams buckwheat flour

70 grams brown rice flour

1 lightly rounded teaspoon baking powder

½ teaspoon fine sea salt

½ teaspoon bread soda

1/8 teaspoon cinnamon

15 grams (1 tablespoon) unrefined brown sugar (rapadura is ideal)

1 large egg

120 ml natural yoghurt

125-150 ml buttermilk

1 tablespoon melted butter or odourless coconut oil

 

  1. Sieve all dry ingredients together in a bowl.
  2. Whisk wet ingredients together and add to flour mixture. Stir into dry ingredients and mix to a smooth thick creamy batter.
  3. Heat pan, add a little butter or coconut oil, then spoon mixture onto pan. Allow bubbles to appear before turning over. Allow to cook for one more minute, then serve with your favourite topping.

 

Maggie’s tips

  • Add berries, fruit purees, nuts, sliced banana, apples and other fruits before turning pancake on pan.
  • Transform to a savoury pancake by omitting cinnamon and sugar.

Health Note

  • Diabetic friendly version: Omit rapadura and use stevia or xylitol for sweetened pancake. Also add some nuts and seeds for extra protein.
  • Vegan friendly version: Replace eggs and natural yoghurt with 250 ml soya or coconut yoghurt, and buttermilk with 125-150 ml soya, coconut, rice or almond milk. Cook pancakes in coconut oil.
  • Sugar free: Leave out sugar
  • Dairy free: Omit natural yoghurt and butter milk – replace with soya or coconut options

 

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