Gluten Free Buckwheat Pancakes
Makes 6 or 7 deliciously light pancakes.
½ cup buckwheat flour
½ cup quinoa flour or quinoa flakes
1 cup yoghurt (or kefir or 1 cup water + 2 T lemon juice)
Mix all these in a bowl, cover with a plate and leave overnight, or 12 – 24 hours.
When ready to cook, add:
1 egg
¼ tsp sea salt
½ tsp baking soda
1 T rice bran oil (or melted butter)
Heat frypan over medium heat with 1 tsp butter or olive oil.
Use a big spoon of batter for each pancake.
Allow each pancake to cook until bubbles appear across the whole surface before turning over. They may not be as firm as wheat pancakes so be careful handling them.
What to eat them with? Here are a few ideas:
- Tuna Salsa
- Sliced banana
- Lemon juice and honey
- Yoghurt and berries
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