Healthy version of classic pancakes, this time using buckwheat flour and dairy free milk to make dairy free, sugar free fluffy pancakes. You could replace the buckwheat flour with gluten free flour or spelt flour and for egg free pancakes, replace the eggs with 2 tbsp chia seeds soaked in 6 tbsp water for 5-10 minutes.
Classic fluffy pancakes with a superfood twist ie using different flours and a version that is egg free. Serve with blueberry compote for a healthy superfood breakfast.
130g buckwheat flour
1 tbsp rice syrup, agave or maple syrup
1 tsp vanilla extract
3 tbsp buttermilk
150ml almond, soya or dairy milk
A little butter or coconut oil
200g blueberries or strawberries
2 tbsp rice or agave syrup
- Place the flour in a mixing bowl and make a well in the centre. Break the eggs, beat lightly and pour into the ‘well’, add the vanilla and buttermilk. Start to mix gradually drawing in the flour from around the edges, adding the milk when the mixture starts to thicken. Keep mixing until all the flour has been incorporated.
- The batter should be a thick dropping consistency, add a little more milk if it’s too thick.
- Heat a knob of butter or a little coconut oil in a non stick frying pan, place 1.5 tablespoons of batter into the pan, gently flattening the mixture to a ‘round’. Cook for a few minutes until you see bubbles on the surface, flip the pancake and cook the other side for a few minutes until light golden brown. Transfer to a warm plate and cover with tinfoil to keep warm. Repeat with the rest of the mixture.
- Heat the blueberries or strawberries and syrup in a pan over a low to medium heat, cook for 5-10 minutes until the fruit collapses and the juice runs, serve poured over the pancakes.