Buckwheat pancakes

Posted on 1 min read

In this recipe, we use buckwheat flour. However, this name “buckwheat” is misleading because buckwheat is not a member of the wheat family. It is not a cereal. For the record, it is in fact a “pseudo-cereal”, like quinoa for example. This is why buckwheat is gluten-free.

Pancakes are usually made with white flour. This time, you will discover that buckwheat lends itself well to this type of thick and fluffy preparation. The famous Breton pancakes are in for a treat!

By the way, did you know that in addition to the flour, the whole buckwheat seed is also used?

I particularly recommend kasha, which is the hulled and roasted buckwheat seed. It is a rather extraordinary food as it can be used raw in a muesli, cooked as a starch in a meal, or as an infusion (sobacha).

Buckwheat pancakes with manderines
Buckwheat pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings
1 portion
Servings
1 portion
Buckwheat pancakes with manderines
Buckwheat pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings
1 portion
Servings
1 portion
Ingredients
Servings: portion
Units:
Instructions
  1. In a bowl, mix the yoghurt and egg with a fork until smooth.
  2. Then add the flour, baking powder and milk. Mix again until the mixture is smooth.
  3. In a frying pan, heat 1 tsp of coconut oil and form the pancakes. Cook over medium heat (allow time for the pancakes to cook through, but do not overcook).
  4. Turn over when small bubbles appear on the pancakes.
  5. Add toppings as desired to the pancakes. Enjoy!
Recipe Notes

 

This article is brought to you by Noémie Nutrition, a qualified nutritionist in Lausanne. Find out more about her on her website http://www.noemienutrition.com

What do you think?

Your email address will not be published. Required fields are marked *

five × 3 =

No Comments Yet.