These gluten-free buckwheat pancakes are a vision of health. Enjoy them with yogurt or berries for a breakfast treat that makes you feel good. See the tip to make your buckwheat pancakes vegan.
- 4 rounded tbsp buckwheat flour
- 4 rounded tbsp gluten-free plain flour
- 1½ tsp gluten-free baking powder
- pinch salt
- 1 free-range egg
- 150ml/5fl oz milk
- 1 tbsp light olive or vegetable oil, plus extra for frying
- yoghurt, plant-based if required
- fresh or frozen berries, defrosted if frozen
- Sift the flours, baking powder and salt into a mixing bowl.
- In a separate bowl, beat the egg with the milk and oil until thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour.
- Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds.
- Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch.
- Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yogurt and berries.
- To make Vegan: You can make these vegan by substituting 1 small, ripe banana (about 70g/2½oz), mashed, for the egg and use plant-based milk. Omit the sugar and add an extra teaspoon of oil to the batter as these have more of a tendency to stick.