Buckwheat Pancakes

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Great for a Sunday morning breakfast and something the kids will love too with maple syrup and blueberries.

Difficulty to prepare: Easy

Servings: 1

Ingredients

  • 120ml almond/coconut/rice milk

  • 150ml water

  • 150g buckwheat flour 

  • 1 medium egg

Method

  • Mix the milk and water together in a medium sized bowl. Beat the egg. Sift the flour into a separate large bowl, add the beaten egg and combine.

  • Pour the water and milk mixture in a little at a time, stirring well in between and mix until you have a smooth batter (if the consistency is a little thick, just add more water).

  • Add a little olive oil to a hot frying pan, add enough batter to thinly coat the bottom of the pan. Turn over (or flip) after a few minutes – the underside should be slightly golden brown.

  • Fry for a further few minutes and serve with a topping of your choice or fill and roll up. Fill with spinach and tofu, spinach and scrambled eggs, salad and yoghurt (soya or coconut if non-dairy), or chickpeas sautéed with some parsley tomato puree and cumin.

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