Buckwheat Pancakes

This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free – Egg Free and Diabetic friendly.

These Buckwheat Pancakes isn’t only delicious for breakfast but also for lunch/dinner and dessert too.

Ingredients:
1/2 Cup + 1 Tbsp. (90g) – Buckwheat Flour
1/4 – 1/2 tsp (1-2g) – Himalayan or Kosher Salt
1 – 1 1/4 Cup (250-310ml) – Milk of your choice (I use Almond)
1 – 2 Tbsp. (6-12g) – Ground Flaxseed or 2 Eggs (see notes)
1/2 Tbsp. (7.5ml) – Melted Coconut Oil

Optional:
1 – 2 Tbsp. (15-30g) Sweetener of your choice (I use Xylitol or Erythritol)

Method:
• Mix all the dry ingredients together.
• Add the liquids and mix well by using a normal hand mixer or an electric hand mixer. This will help to get rid of lumps in the batter. (If you only have a whisk, mix the flour mixture in portions into the milk mixture).
• Warm a frying pan and add a few drops of coconut oil to prevent the batter from sticking. I like to add some before each pancake I bake.
• On a high heat, bake the pancakes until air bubbles forms and the top is almost dry. Turn and brown the other side. (It should take about 2-3 minutes to bake 1 pancake).
• When I bake the small pancakes, I prefer to use 2 small pancake pans. I turn the one upside down over the other and just flip it over, the pancake falls into the new pan without any fuss. I find this method to safe me so much time.
• Enjoy.

This recipe makes roughly 4 big pancakes or about 12 small ones.

Notes:
• I found that some brands of buckwheat flour are a little different from each other. For instance, some results in a light runny batter where other make a much thicker batter.
• In the case of a runny batter I will suggest adding 2 tbsp. of ground flaxseed and a little more buckwheat flour unless you prefer a thin pancake. The same goes when the mixture is to thick, just add more milk. You will have to play with the ingredients until you are happy. Serving suggestions:
•Enjoy them the traditional way by adding some Pancake syrup. If you have a sweet tooth and love to make it rain over your pancakes you can take away any guilty feelings by using one of Walden Farms delicious Guilt Free syrups.
• Stack the pancakes and add yogurt in between each layer. Top it off with some Berry Coulis and fresh mixed berries or fruit of your choice. For Berry Coulis recipe click here.
• When you make big pancakes, fill them with sliced banana and cover it with melted sugar free chocolate and peanut butter.
• You can’t go wrong with any of these suggestions.