Buckwheat Pancakes

by Lauren James on April 21, 2017

Now, the name is a little deceiving, buckwheat is not a grain it is actually a fruit seed related to the rhubarb family, which makes it gluten free and coeliac friendly! You can buy buckwheat flour from most big supermarkets or health food stores. The flour is versatile, and makes a great pancake mix! Pancakes remind us of lazy Sunday mornings with family and friends, or a tasty pre- training gluten free carbohydrate snack! You can make these in advance and freeze then for up to 3 weeks, and just heat them in the microwave before training. A quick, easy snack when on the go.

 

Ingredients (makes 8 small pikelet size, or 4 large pancakes)

1 cup buckwheat flour

1 teaspoon baking soda

2 tablespoons honey

1 cup milk

1 egg

1 teaspoon vanilla extract

jam or frozen berries to serve

Method

  1. Mix all ingredients together in a large bowl until a smooth batter forms (buckwheat can soak up a lot of liquid so you may need to add a little more milk to get the right consistency).
  2. Heat a small amount of oil in a pan, add the pancake mixture to the pan (small or large depending on if you are making pancakes or pikelets)
  3. Once the pancakes have bubbles on the surface, they are ready to flip and cook until the opposite side is golden brown.
  4. Serve with 1 tsp of jam for a pre-training snack, or some frozen berries and yoghurt for a lazy Sunday breakfast.

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