Buckwheat pancakes

healthy - fast food
10-15 minutes recipes
Lunch & Dinner


05-10-2016
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Buckwheat pancakes


Preparation time: 10-15 minutes recipes

– Makes 2 medium sized pancakes

I prepare them nearly every day. These pancakes are an ideal basis for salad wraps and other hearty or sweet toppings. They can also be used as a basis for small creative pizzas and keep well in the fridge when prepared in advance. 

Buckwheat is naturally gluten-free and has a nutty taste. The added curcumin gives these pancakes a golden look and aromatic flavour.

Goes well with: as a salad wrap, with cheese, topped with maple syrup, lunchbox proof


INGREDIENTS

1 egg
100 ml water
Half teaspoon curcumin
Pinch of salt
1 large tablespoon coconut oil for frying
Required tools: blender, hand mixer or whisk

WORK DESCRIPTION

  • Combine all ingredients in a blender (alternatively mix with hand mixer or whisk) until an evenly runny batter has formed
  • Melt a large spoon of coconut oil in pan on medium heat
  • Pour half of mixture in pan
  • Fry gently on both sides, turning with spatula
  • Add more coconut oil if necessary, pan should always be covered with thin fat layer
  • Serve with desired topping or store in fridge
  • Tip: if stored in fridge put baking paper sheets between pancakes to prevent sticking
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