Buckwheat pancakes
Serves: 4
Preparation Time: 20mins.
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Ingredients:
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100g buckwheat flour
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100ml plant-based milk (e.g. cashew, oat, or almond)
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Optional: Pinch of salt and/or vanilla powder
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Possible toppings:
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Chopped banana
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Drizzle of maple syrup
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1 tablespoon peanut butter
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Handful of berries
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Coconut yoghurt
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Homemade chocolate or berry sauce (see recipe)
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Method:
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Whisk flour & milk together in a bowl until smooth batter forms. Let the mixture rest for 5-10mins.
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Cook pancakes in non-stick pan on medium heat until golden brown (about 3 mins each side). Use about 2-3 tablespoons of batter per pancake.
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Keep cooked pancakes warm in the oven at around 100 degrees Celsius while finishing the others.
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Add toppings of your choice and enjoy!
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Penny recommends:
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Any leftovers can be reheated in the oven or toaster for breakfast or a snack the next day.