Easy Buckwheat Pancakes for Weekend Breakfast
Ingredients
- 150g buckwheat flour
- 1 tsp baking powder
- Pinch of salt
- Cinnamon
- 1 tbsp ground flax or chia seeds
- 2.5 tbsp water
- 1 tsp apple cider vinegar
- 1 tbsp coconut oil
- 180ml almond 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 has melted, add 2 tbsp of the batter.
Flip the pancakes with a spatula when bubbles start to appear on the top after about 1 minute.
Serve with your favourite topping, such as maple syrup, banana, pecans, and coconut yoghurt.
