Buckwheat pancakes
In Brittany we eat a lot of buckwheat. I’ll repeat this again: this pseudo-cereal is naturally gluten-free, high in protein and anti-inflammatory. For these delicious pancakes you will have to follow 2 tricks: flax seeds as an egg substitute and baking soda for a fluffy result.
Ingredients
Directions
Step 1
Start by preparing your egg substitute. I’m using a coffee grinder to make my flax seeds powder. Pour into a bowl, add 3 tbps water, stir well and store into fridge for 15mn.
Step 2
Meanwhile in a bowl mix the flour, baking soda and salt. Add in the milk and whisk. Normally no lumps with buckwheat flour!
Step 3
Add in the flax seeds “jelly”, stir well and leave to rest for 30mn.
Step 4
In a hot pan, melt the butter (find out about Flora Plant) and consider half a ladle for 1 pancake. The dough will show bubbles while cooking. When they vanish and turn into little holes instead, it’s time to flip your pancake! 3-4mn max for each pancake!
