Buckwheat Pancakes with Honey & Lemon
These clean eating buckwheat pancakes are the closest thing you can get to the texture of traditional white flour pancakes. The batter behaves in the same way as white flour pancake batter, but the resulting pancake is far more nutritious. The slightly nutty flavour goes wonderfully well with a simple lemon and honey drizzle, but you could use any sweet topping with these.
Makes 8 pancakes
- Mix the flour and salt together in a large mixing bowl and use a balloon whisk to make a well in the centre of the flour.
- Break the egg into the well and then slowly start to incorporate it by whisking in the flour from the outer edges.
- At the same time, pour the almond milk, maple syrup and water (mixed together in a jug) into the well. Slowly using your whisk to mix the flour into the wet ingredients. Keep pouring until all the dry ingredients have been fully incorporated and there are no lumps.
- Heat ¼ tsp of coconut oil in a good quality, heavy-based frying pan. Use a spatula to spread the oil out around the pan as much as possible.
- When the pan is really hot, pour a ladleful of the batter into the pan, swirling it around until it reaches the far edges and starts to lattice. Pour just enough batter to give a really thin coating to your pan.
- Fry the pancake for 2 mins on each side, carefully turning it over with your spatula. Repeat until you have used all of the batter. You can roll each finished pancake up and keep them warm on a warm plate covered with a tea towel.
- Squeeze lemon over the pancake and drizzle with honey.