So these my friends, are buckwheat pancakes. Perfect, beautiful, sweet, fluffy, buckwheat pancakes.
I don’t know about you guys, but everytime I’ve tried buckwheat pancakes, they’ve tasted like cardboard. Blergh.
I’ve given it a go a few times and mucked around with a lot of recipes and a lot of failed disgusting pancakes and it sucks.
But, fortunately, for you and I both, I’ve perfected this recipe and even got the best friends approval. Yeaaaaah! And they’re so simple and easy! I don’t know why it took me so long to get it haha.
These are sweet already but hey.. what are pancakes without all the good sweet stuff. So load it up with maple syrup, fruit, granola, even lemon and coconut sugar if you’re into that kinda stuff. Here I made a salted caramel sauce!
These are also great for babies if you sub the stevia for half a banana or for vegans you can sub the egg for a banana 🙂
1 cup buckwheat flour
1 tspn bi carb soda
1 tbsp stevia
1 egg (or one mashed banana for vegans)
1 tspn vanilla extract
1/2 tspn cinnamon
1 cup almond milk
Whisk together the buckwheat flour, bi carb and stevia in a bowl. Then add the egg, vanilla extract, cinnamon and almond milk and whisk together.
If you find you want the batter a little smoother, add a dash more of almond milk.
Cook in a fry pan over a low- medium heat and wait to see little bubbles before flipping.