When I was little, one of my favourite days of the year was Pancake Day. We only ever had plain pancakes with lemon juice and sugar on but boy, were they delicious!
The last couple of years has started with a savoury galette style pancake filled with feta and spinach, finishing with lemon and raw honey English pancakes. I wanted to move away from plain flour so started about experimenting with buckwheat, I prefer buckwheat pancakes slightly thicker so have opted for American style topped with organic greek yogurt, a drizzle of honey and some blueberries –
Buckwheat American Pancakes
75g buckwheat flour
75ml almond milk – or milk of choice
1 tbsp raw honey
1 tsp baking powder
1 tbsp coconut oil
1 tbsp organic greek yogurt
Drizzle raw honey
- Whisk together the egg, honey and milk until fully combined
- Slowly sift in the buckwheat flour and baking powder and stir until fully combined
- Heat the coconut oil in a frying pan over a medium/high heat. Use two tablespoons of mixture per pancake and gently smooth with the back of the spoon to create a nice circle shape. It’s totally up to you if you want to cook several at once or just one at a time, if doing separately place in warm oven until all done
- Serve in a pile of two and sprinkle the toppings over – eat immediately!
You can be adventurous with your toppings, have a play around and takes pictures – we love to see your creations!