How To Make BuckWheat Pancakes

Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.

Buckwheat, a gluten-free option, has a delicate, almost nutty flavour all its own. 

The pancakes pair well with berries, as shown here, or with a healthy swipe of organic maple syrup.

The Key to making the perfect Buckwheat pancake is a HOT pan and a good spoonful of Ghee. 

• 1/4 cup Buckwheat flour
• 1 tbsp Almond milk
• 1/2 cup Water
• 1/4 tsp Cinnamon powder
• 1/8 tsp Cardamom powder
• Ghee for frying (optional)

• Milk all ingredients, adding water a little at the time to make a smooth runny batter.
• Heat any non-stick pan to low heat
• Pour on 2 tablespoons of batter & spread to make a pancake. ( Note: spread it as thin as
  possible, like crepe.)
• Optional: When bubbles start appearing on surface of pancake, spoon 1 teaspoon of ghee around edges to loosen.
• Turnover and cook other side, spooning ghee (optional) around edges to make crisp.
• Serve with maple syrup

Serves: 1

Prep time: 3 mins

Cooking time: 10-15 mins