Buckwheat Pancakes
Prep 15 mins
Cook 10 mins
Servings 1-2
Ingredients
- 1/4 cup / Buckwheat flour
- 1 tablespoon / Almond milk
- 1/2 cup / Water
- 1/4 teaspoon / Cinnamon powder
- 1/8 teaspoon / Cardamom powder
- Ghee or coconut oil for frying (optional)
- Maple syrup
Method
- Mix all ingredients, adding water a little at a time to make a smooth runny batter
- Heat a non-stick pan to low heat
-
Pour on 2 tablespoons of batter and spread to make a pancake
(NOTE: spread it as thin as possible like a crepe)
OPTIONAL: when bubbles start appearing on surface of pancake, spoon 1 teaspoon of ghee around edges to loosen - Turnover and cook the other side, spooning ghee (optional) around edges to make crisp
- Serve with maple syrup
use coconut oil
