Buckwheat Pancakes

1 cup buckwheat flour

2 tablespoons potato flour or ground yellow maize flour

2 tablespoons coconut flour

2 teaspoons gluten-free baking powder

1/8 teaspoon Himalayan salt

1½ cups coconut milk

1 tablespoon melted coconut oil

1–2 teaspoons grapeseed oil

To make the pancakes, combine the buckwheat flour, potato flour, coconut flour, baking powder and salt in a large bowl.

Add the coconut milk, coconut oil and ½ cup water and whisk well. The amount of water you need depends on how thick you prefer your batter; add a bit more for thinner batter.

Heat a non-stick frying pan over medium heat. Brush the pan with some of the grapeseed oil.

Pour ¼ cup of the batter into the pan and cook for 2–3 minutes, or until bubbles appear on the surface. Turn and cook the other side for 2 minutes, or until cooked through. Transfer to a plate and keep warm.

Cook the remaining batter in the same way, adding more grapeseed oil to the pan as needed. You should have enough batter to make eight pancakes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s