These buckwheat pancakes are antioxidant-rich breakfast dish is heart-healthy and full of beneficial fibre, and contains warming cinnamon. To get maximum nutrients, you can grind your own flour using either raw buckwheat or roasted buckwheat grains.
Grinding your own flour is always a healthier choice because one grains are crushed, their nutrients begin to deteriorate quickly. As a result, whole grains have a much longer shelf life than ready-milled flour, which may already be up to 1 year old by the time you buy it.
Buckwheat is a soft grain (it has had the hull, or bran, already removed), so it is easy to turn into flour. Simply blitz a few handfuls of grain at a time in a coffee grinder (or use a powerful food processor or blender).
Drizzle with a maple syrup and serve these delicious and healthy buckwheat pancakes.
- 250 ml milk (dairy or dairy-free)
- 2 eggs
- 100 g buckwheat flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- pinch of salt
- 1 tsp oil
- maple syrup to serve
- Whisk together milk and eggs.
- Gradually stir in the remaining ingredients whisking constantly to form a smooth batter.
- Heat a non-stick frying pan. Fry pancakes from each side for 2-3 minutes.
- Drizzle with maple syrup and serve.