Our go-to Buckwheat pancakes for Pancake Tuesday
As a post menopausal woman the last thing I need is white flour pancakes to send my blood sugar balance in a spin. I've missed out on pancakes for the last few years as a result. This year I choose buckwheat flour to make some pancakes. There is a hint of the buckwheat flavour in these which is an acquired taste. I pile them on top of each other to form a stack, then add in coconut yoghurt, berries and almond butter and some hulled hemp seeds to both up the nutrition content and make the flavour more enjoyable. The creaminess of the toppings make this a keeper.
This makes 5 small pancakes, I used 1/2 measuring cup of pancake mix for each pancake. This pancake is not sweet so I'm planning to use it served up with creamy mushrooms the next time.
As I said it makes 5 small pancakes, I ate the 4 of them. The first pancake I ever make in a batch rarely works and usually ends up as food for the compost bin.
140g buckwheat flour
2 tsp chia seed
2 tsp maple syrup
270g coconut milk
1 tbsp, divided, coconut oil for cooking
1 tbsp coconut yoghurt
1 tbsp nut butter (I use almond)
1 tsp hulled hemp seeds
LET'S MAKE THESE:
Mix the buckwheat flour and chia seeds together in a bowl. Add the maple syrup and coconut milk and whisk until you get a smooth consistency. Rest for 10 minutes.
Melt one teaspoon of the coconut oil on a non-stick crepe pan. Scoop out a 1/2 cup size portion of the pancake mixture and pour onto the pan. Add another portion if you've room on your pan. Your hob plate is on a medium to high heat. I adjust mine as I go and lower it once it's too hot.
When the top of the pancake is covered in bubbles and looks dry then flip it over and cook the other side. When cooked remove and place on a warm plate. Repeat this process until all the pancakes are made.
Serve with your favourite toppings, mine are listed above as a guide.