We love making pancakes on the weekends. I like using buckwheat flour as I try to avoid wheat in my diet. And adding the bananas or blueberries makes them extra special. You can make plenty of extras and freeze them for a rainy day – just thaw and pop in a toaster.
100 g buckwheat flour
dash himalayan salt
1 Tbs olive oil or coconut oil
1 cup milk / soya or almond milk
1 dash baking powder
2 Tbs yogurt
1/2 cup water
Optional: ground cinnamon, sliced bananas or blueberries, pecans…
1. Using a small food processor or with a hand blender mix the flour, egg, salt, milk and baking powder (and a bit of cinnamon if you want). Then fold in the yogurt.
2. Add water to the mix until you get a consistency that will just start to pour.
3. Heat a good cast iron griddle or a heavy bottomed fry pan if you have one – they hold the heat better. You want it to be hot but not too hot. Pour you pancake batter with a ladle or big spoon onto the oiled griddle – I like making several smaller cakes. Add slices of banana or a few blueberries at this stage – or maybe pecans too.
4. When the bubbles in the cakes start to burst it’s time to flip them over. Cook til browned.
5. Enjoy with butter and maple syrup or honey.