These Buckwheat pancakes are the ultimate energy boost and taste great with many different toppings. Our family favourite is oat milk chocolate sauce and freeze dried strawberries, but maple syrup or Vego chocolate spread also taste brilliant on them! These are versatile and great for those who are gluten or dairy free.
Buckwheat PancakesDifficulty: Easy
You will require a non-stick frying pan and a small sauce pan. This recipe serves 4.
4 rounded tbsp buckwheat flour
4 rounded tbsp gluten free plain flour
Pinch of salt 1 1/2 tsp baking powder
1 free range egg
150 ml oat milk
- For the chocolate sauce
4 squares 100% cacao bar
250 ml oat milk
2 tbs fine white caster sugar (or sweetener of your choice)
- Sieve the flours, baking powder and salt into a large jug and combine.
- Whisk in and egg, then add the milk and mix thoroughly until silky smooth and there are no lumps.
- Place a large spoonful of batter onto the preheated frying pan and cook for a couple of minutes until the pancake starts to form bubbles. Flip over and cook on the other side until golden.
- Repeat this process until you have a substantial stack of pancakes!
- Meanwhile, to make the chocolate sauce heat the oat milk in a saucepan and add the cacao and sugar. Stir continuously until silky smooth. It works best when beating with a small whisk as it cooks.
- To serve, pour the chocolate sauce over the pancakes and sprinkle with freeze dried strawberries. Enjoy!
- Any excess uncooked pancake batter can last in an airtight container for up to 2 days, so don’t throw it away when you can save it for a speedy breakfast the next morning!