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

  1. HEAT pan grease with oil or butter
  2. WHISK flour, baking powder, bicarbonate of soda and cinnamon
  3. ADD in whole egg and milk and stir until smooth
  4. 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.
  5. 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