Despite the indication of its name, buckwheat is actually a fruit seed, not a grain. As such, buckwheat is gluten free and a great alternative to traditional flours. Naturally riche in fibre, iron and protein, buckwheat is the perfect way to start your day!
Calories Per Serve: 106
Time To Prepare: 10 min
- 145 g milk ( rice, almond, dairy, seed) weigh the milk in a bowl.
- 50 g buckwheat flour
- 50 g ground almond meal (see notes)
- 20 g ground flax seed (linseed)
- 10 g sunflower seed
- 10 g pumpkin seed
- half teaspoon bicarb soda (baking soda)
- 1 teaspoon apple cider vinegar
- Combine the rice milk, buckwheat flour, almond meal, flax seed, baking soda and vinegar to form a smooth batter. The apple cider vinegar will activate the baking soda and help the pancake rise. You should have a lovely creamy thick batter.
- Heat a non-stick pan with a little organic cold pressed coconut oil or grapeseed nut oil and drop in about 2 tablespoons of batter for each pancake. Sprinkle over some of the pumpkin and sunflower seed mix and cook for about 2 minutes on a low heat. Turn the pancake over gently the cook for a further 2 minutes until the pancake is golden brown and cooked through.
- The pancake itself is vegan and gluten free and provides a delicious base for seasonal fresh fruit toppings and organic maple syrup or honey. It can be served with sliced banana and a little honey for extra calories. Makes 6 pancakes.
- Replace almond meal for 2 tablespoons Pea Protein Powder for nut allergies.
- Top with banana, sheep’s yoghurt and a little honey or maple syrup.
- Top with banana, cashew cream and organic maple syrup.
Recipe adapted from Teresa Cutter The Healthy Chef
Nutritional Information per Pancake