BUCKWHEAT PANCAKES

Makes 3-4 pancakes

• ¼ cup buckwheat flour (50g)

• 125ml almond milk

• 1 egg

Good with maple syrup, cinnamon, Greek yogurt and berries for a sweet option. Or a pinch of turmeric in the batter and served with herbs and grated cheese.

You can be creative with the filling and use up what you have in your fridge. Last time I cooked these I used all leftovers: a handful of mushrooms, 2 slices of bacon, fresh chives, 2 tablespoons creme fraiche plus I added a little sweet paprika from my spice cupboard. They were delicious!

I also like them with mushrooms fried in a little oil, ghee or butter, a dash of soya sauce and a little fresh garlic. You can add a couple of tablespoons of any milk to create a light sauce.

Buckwheat Pancakes – American thick style pancakes

• 115g buckwheat flour

• ½ tsp baking powder

• ¼ tsp cinnamon (or ½ tsp depending on taste)

• 140ml milk

• 1 small egg

• Pinch of salt

  The consistency of the batter may vary depending on your milk, however, you can add more milk or even pureed fruit to loosen it a little. It should drop from your spoon to the pan easily.

Vegan / Egg Free Pancakes

• 1 ½ cup Buckwheat Flour

• ¼ teaspoon Baking Soda

• 1 teaspoon Baking Powder

• 1 ½ cup Almond Milk