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Buckwheat Pancakes

Time:: < 30 mins
Difficulty:: Easy
Makes:: 16 to 20 pancakes

Contrary to its name, buckwheat is not related to wheat at all and so, unlike wheat, is a gluten-free grain. Free of egg, dairy, gluten, nut and soy. Low chemical.

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Ingredients

Buckwheat Pancakes

130 g (1 cup) buckwheat flour

1 egg, or equivalent egg replacer

185 ml (¾ cup) water

canola oil, for greasing

125 ml (½ cup) pure maple syrup

Method

Sift the flour into a bowl and make a well in the centre. Add the combined egg and water. Beat with a wooden spoon until well combined and smooth. Pour the batter into a vessel with a pouring lip.
Brush a 20 cm (8 in) frying pan with oil and heat over medium heat. Pour in just enough batter to thinly cover the bottom of the pan. When the top of the pancake starts to set, turn it over with a spatula. After browning the second side, transfer to a plate. Repeat with the remaining pancake batter, greasing the pan between batches. Serve with a drizzle of maple syrup.

Main ingredient:: Eggs
Cuisine:: American (US)
Course:: Breakfast/Brunch

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