Here is another one of my confessions: I had never tried buckwheat flour until today. I eat quite healthily most of the time, and I knew about buckwheat flour but never really felt the need to try it. My curiosity was sparked by my friend Nadine of Nadine Bakes (who also made the cartoon version of myself). She always experiments with different types of flour such as buckwheat and spelt, so I wanted to see what all the fuss was about. I cooked up these pancakes and was pleasantly surprised. Up until a year ago, I was still on the fence about whole-wheat pasta but I’ve learnt to appreciate the white flour alternatives since. Buckwheat is definitely going into my “flour rotation” from now on!
The buckwheat flour I used came from my (at the moment not so) local mill. There’s something very satisfying about getting your flour directly from the source. Sometimes it’s so fresh that it’s still warm! I can highly recommend getting flour at your own local mill, if there is one in your neighborhood. Unbleached flour from an honest miller: in my opinion nothing beats it. Anyway, about these pancakes. It’s a fairly simple recipe, but it’ll yield some deliciously fluffy pancakes. I like serving them with banana, cinnamon and agave syrup but you can choose anything you like. Fruit is definitely a winner though (I’m thinking homemade pear or apple sauce). If you’re worried about the saturated fats, you could substitute for another oil. It’s no biggy. Coconut oil was what I had on hand so that’s what I went for. Introduce your fast-food loving friends or family to these pancakes to show them healthy food doesn’t have to be boring at all!
Healthy Gluten-Free Buckwheat PancakesServe these fluffy buckwheat pancakes for a healthy and gluten-free breakfast or lunch (or dinner)!
Servings: makes 10 pancakes
Serves: 4 Prep time: 5 mins Cooking time: 10 mins Total time: 15 mins
150 gr / 1 cup buckwheat flour
1 tsp baking powder 1/2 tsp salt 240ml / 1 cup hazelnut milk 1 egg 1 tbsp agave syrup 2 tbsp melted coconut oil + extra for greasing pan
1. Mix all the dry ingredients together.
2. Add the wet ingredients one at a time, beating well after each addition.
3. Grease a skillet with a bit of coconut oil and heat until melted. Pour around 60ml / 1/4 cup of batter in the middle of the skillet and cook over low-medium heat for 1 to 1,5 minutes. Turn pancakes over when bubbles start to appear on the surface and the edges look cooked and cook for another 1 to 1,5 minutes or until golden brown. Serve immediately.
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