Buckwheat Pancakes
These pancakes may seem simple but the sensations they leave on your tongue leave you wanting more! A light and easy meal to digest and is great for those wanting to lose weight. It also supports people with water retention, irritable bowel syndrome and coeliac disease.
Ingredients
Serves 4
1/2 cup buckwheat flour
1 cup milk* (non-homogenised)
1 cup water
1/4 tsp cardamom powder
1/2 tsp cinnamon powder
1 tsp raw sugar
Ghee** for frying
*if vegan or lactose intolerant, can omit or use home-made almond milk instead
**rice bran or coconut oil are a good substitute
Mix all ingredients, adding water a little at a time, to make a smooth, runny batter.
Heat non-stick frying pan to low heat.
Coat pan with 1 teaspoon of your choice of oil, pour on 2 tablespoons of batter and spread to make a pancake.
When bubbles start appearing on the surface, spoon a little more oil around edges of the pancake to loosen.
Turn over and cook other side, spooning oil around the edges to make crisp.
Serve with mango chutney, honey or maple syrup.
Enjoy!!