Buckwheat Pancakes with Maple Syrup and Fruit
Ingredients
- 1 cup / 125 g buckwheat flour*
- pinch salt
- 1/2 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 2 tbsp maple syrup
- 1 tbsp lemon or lime juice
- 1/2 cup full fat coconut milk + 1/2 cup water OR 1 cup of any plant milk
- 1 heaped tbsp (ideally smooth) almond butter
- 2 tsp oil for frying (I used sunflower oil)
Toppings
- maple syrup
- seasonal fruit
- chopped almonds
Preparation
In a mixing bowl, combine flour, salt, baking soda and baking powder.
In another bowl, combine all wet ingredients: coconut milk, 1/2 cup water, maple syrup, lemon juice and almond butter. Whisk everything together until combined and there are no chunks of almond butter in the mixture.
Pour wet ingredients into dry ingredients stirring until you get a homogeneous mixture. Add more water (1-3 tbsp) as needed – depends on how thick your coconut milk was. If you like your pancakes thick add less water, if you prefer them thin add more.
Heat up a frying pan on the stove, brush the pan with a bit of oil using a silicone pastry brush (you can also use an oil spray). Ladle 2 tablespoons of the pancake mix per pancake. Keep cooking the pancakes until lots of little bubbles form and burst. If you flip them before the bubbles burst they may end up undercooked.
Once bubbles burst, flip pancakes gently. Fry until nicely browned on the other side and serve. Keep cooked pancakes in a warm oven while making the rest.
