Buckwheat pancakes four ways
Buckwheat pancakes four ways
Course: Recipes, MainINGREDIENTS
1 egg
1 cup buckwheat flour
1 3/4 cups coconut milk
Pinch of salt
coconut oil for cooking
Directions
- Mix together all ingredients except the coconut oil. Whisk them up so that everything is nicely incorporated. Then put in the fridge for an hour or so.
- Remove the batter from the fridge and heat the coconut oil in a frying pan. Dollop the batter mix in – it was quite thick, so you may need a spatula to thin it out a little.
The aim is not to make super thick American style pancakes (which I call drop scones) nor to make super thin French style crepes, but something in between! - TOPPINGS
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Shop the Ingredients
