Project Description
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people (2 pancakes each)
Ingredients
- 2 eggs
- 2 cups nut milk, almond or cashew or other
- 2 cups buckwheat flour
- 1 tsp vanilla essence optional
- 1 tsp GF baking powder
- 1 tbs coconut oil (or butter) to cook with
Toppings: Fresh berries ( or unfrozen for convenience), any other fruit, lemon, maple syrup, coconut yogurt
Instructions
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Crack two eggs into a bowl and gentle whisk with a fork to break open yolks.
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Stir in two cups of milk and gently mix with eggs.
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Slowly sprinkle the buckwheat flour, stirring continuously to ensure ther are no lumps. The flour can be sifted if need be.
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Add the vanilla essence and baking powder.
The batter is now ready!
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Add a little coconut oil to a non stick frying pan. Gently heat.
Ladle one scoop into the hot oil and gently turn the pan to shape a circular pancake.
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After one minute flip the pancake with a spatula to cook the other side. Put aside on a plate until all 8 pancakes are cooked.
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Serve with fresh berries or defrosted frozen berries or any other fruit.
Coconut yogurt and or maple syrup.