Buckwheat flour is ideal for those who want to avoid wheat – not only a healthier option, but a much tastier one for me too! Buckwheat does not come from wheat but from seeds of a plant, so it is gluten-free! Buckwheat flour made from 100% pure buckwheat has a subtle nutty flavour, and comes under low glycemic foods as it is dense in fibre.
I am sharing this amazing recipe with you I make for buckwheat pancakes! I like to have them with eggs in place of regular bread, or top them with avocado. I also like to drizzle a bit of organic maple syrup and have it for breakfast – just delicious!
125 ml almond milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
1 cup buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon pink Himalayan salt
Ghee for brushing the pan (do use a cooking brush)
The method and the magic
Mix all the ingredients in a bowl and let it rest for 45 mins, then heat the pan on a low fire after brushing it with ghee or olive oil. Add a large spoonful of mixture into the pan and allow it to set, flip the pancake over to ensure both sides are cooked to perfection!