Fluffy Buckwheat Pancakes: oat milk, no sugar
I make Fluffy Buckwheat Pancakes: oat milk, no added sugar all the time. I love that buckwheat flour is naturally gluten-free. This buckwheat pancake recipe is light and fluffy; and the nutty flavour of buckwheat is delicious with a hint of cinnamon and topped with maple syrup, berries and a sprinkle of nuts or seeds.
Ingredients for 8 medium sized pancakes
- Buckwheat flour – 1 cup
- Oat milk (or your preferred milk) – 1 cups
- Egg – 1
- Baking powder – 1/2 tsp
- Bicarbonate of soda – 1/2 tsp
- Cinnamon – 1/2 tsp
- Sunflower Oil/ butter for frying
Method
- HEAT pan grease with oil or butter
- WHISK flour, baking powder, bicarbonate of soda and cinnamon
- ADD in whole egg and milk and stir until smooth
- LADLE out the batter or use a 1/3 cup for pouring and cook for a few minutes on either side. Watch my video for more tips.
- SERVE warm with fruit or jam and a drizzle of maple syrup
Sue Maree P Baking Tips
- MILK – use your favourite milk
- SIFTING FLOUR – you can sift the flour but I never do for pancakes
- COOKING – ensure your pan is on a medium heat, too low the pancake won't brown and too high and the pancake burns before the insides are cooked