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Buckwheat Pancakes

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

Serves 6

Level:

Beginner

About the Recipe

These pancakes are light, flavoursome and versatile, providing a more nutritious alternative to white-flour pancakes. Traditional Breton galettes are made with buckwheat flour. Make on Sunday and they will keep in the fridge for a few days. You can even crisp them up in the toaster. Fill with your favourite combination.

Ingredients

  • ½ cup almond or oat milk

  • ⅔ cup water

  • 1 cup buckwheat flour

  • 1 egg, beaten

  • Olive oil, for frying

Preparation

Step 1

Mix together the milk and water in a medium-sized bowl.


Step 2

Sift the flour into a separate large bowl, add the beaten egg and combine.


Step 3

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


Step 4

Warm a small frying pan on a medium-high heat. Brush the pan with olive oil, then add enough batter to thinly coat the bottom of the pan. Cook for 2 minutes, then flip or turn the pancake. The cooked side should be slightly golden brown.


Step 5

Cook for a further 2 minutes, then remove from the pan and keep warm while you cook the remaining batter.


Step 6

Serve with a topping of your choice or fill and roll up.


Buckwheat is not a grain but rather a fruit seed. Very light, versatile and easily digested, it is high in protein, wheat free, gluten free, a rich supply of flavonoids and an excellent source of fibre.

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