Buckwheat Pancakes

Sun streaming in the windows and pancakes ready to eat – total bliss. What you can’t see pictured is us all still in our PJ’s.

Best breakfast ever on a weekend morning – Dad’s buckwheat pancakes with heaps of fruit and goodies.  We like to lay it out on the table so the girls can build their own.  It seems to help them with getting them to actually eat their breakfast without battles.

Ingredients

1 cup buckwheat flour
1 cup brown rice flour
1 teaspoon sea salt
1 teaspoon baking powder
About a cup of water
Squeeze of lemon juice
1 or 2 eggs

Method

1)  Blend flours, salt, baking powder, water and lemon juice.  Stir well and leave overnight (at least 7 hours).

2)  After soaking time has finished, add eggs and a little more water if needed to get the desired consistency.  Blend.

3)  Cook batter on medium heat in coconut oil.

4)  Add toppings and enjoy – berries, ground nuts, pure organic maple syrup, banana, etc.  (and yoghurt if you’re having dairy).

Don’t have heat up too high, or your pan will smoke a lot, you’ll set off your smoke alarms, and the baby will wake!  (My husband tells me he uses a low heat for the stainless steel pan, and a medium to high heat for the stoneware pan).

[Gluten-free, dairy-free]

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