Healthy Buckwheat Pancakes for Breakfast
Ingredients
- 150g buckwheat flour
- 1 tsp baking powder
- Pinch of salt
- Cinnamon
- 1 tbsp ground flax/chia mixed with 2.5 tbsp water
- 1 tsp Apple cider vinegar
- 1 tbsp coconut oil, melted
- 180ml almond milk (or other plant milk)
Preparation
Mix the dry ingredients in a bowl with a fork.
Whisk in the wet ingredients until the batter is smooth.
Heat a frying pan on a medium heat and add a tbsp coconut oil. When the oil had melted add 2 tbsp of the batter. Flip the pancakes with a spatula when bubbles start to appear on the top (after 1 minute).
Serve with your favourite topping - I love maple syrup, banana, pecans and coconut yoghurt (not necessarily all at the same time!)
