Buckwheat Pancakes
These buckwheat pancakes are thick, fluffy, and come together in minutes. Healthy, filling, and perfect for a fast breakfast.
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup buckwheat flour
- 1 tablespoon baking powder
- 1 cup milk
- 2 tablespoons flaxseed meal ground
- 1 tablespoon maple syrup
Instructions
- In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk the milk, flaxseed meal, and maple syrup. Leave for a few minutes to allow the flaxseed to thicken.
- Gently combine the wet and dry ingredients. Set aside for 5 minutes to thicken.
- Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the pancake batter and cover the pan. Cook for 2 minutes before flipping and cooking for a further minute. Repeat the process until all the pancake batter is used up.
Notes
TO STORE: Place the pancakes in a shallow container and store them in the refrigerator for up to three days.
TO FREEZE: Let them completely cool off before putting them in air-tight containers with parchment paper layered in between so they don't stick to each other. They can be frozen for up to 2 months.
TO REHEAT: Pop them in your microwave and give them a session of defrosting and heating till warmed to desire.
Nutrition
Serving: 1pancakeCalories: 116kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 4mgSodium: 173mgPotassium: 143mgFiber: 2gSugar: 3gVitamin A: 49IUVitamin C: 0.01mgCalcium: 139mgIron: 1mg
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