Buckwheat pancakes are gluten free, easy to prepare and have a delicious, earthy flavour. Buckwheat flour is available at most health food stores. Serve them in your favourite way….
Preparation time 5 minutes
1.5 cups of buckwheat flour
2 cups of rice, soy or cows milk (as you like)
1/4 tsp sea salt
1. Add all ingredients together in a bowl and whisk for a minute to combine them well.
2. To cook, heat a heavy bottomed fry pan to fairly hot, add a little oil or butter to the pan and spoon or pour in the batter. When bubbles appear in the top of the batter and it has dried at the sides, flip the pancake using a metal spatula
3. Fry for another minute and remove from the pan
4. Continue like this with the remaining batter.
Buckwheat gluten-free pancakes may be difficult to turn without cracking. For easier handling make them smaller. Also, pancakes are always better if the batter is left to sit for an hour or 2 before cooking. Good results however, will also be achieved straight away. Finally, the first pancake in the batch is never as good as the rest, so that one is for the cook to nibble while making the rest!