Wonderful nutty flavour…
Light and airy texture…
Great to eat as a healthy dessert with fruits, chocolate spread or peanut butter…
Or as a delicious lunch with chicken, spinach and feta.
1 cup buckwheat flour
1 cup milk (I used oat milk)
1 cup of water
1/3 teaspoon salt
3 tablespoons oil (I used coconut oil)
What do you need?
pancake frying pan, blender, ladle spoon
Sieve flour into a bowl, add eggs, milk, water and salt. Blend until smooth. Leave batter to rest for 30 minutes.
Melt coconut oil on frying pan. Then, pour it to the batter and mix quickly.
Now take frying pan to one hand and ladle spoon to the other hand. Pour batter on frying pan – you need to tilt pan in circle motion to help batter to spread. As soon as edges start to crisp up, flip it over. And repeat 🙂
Have you tried my pancakes with spelt flour?