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Our buckwheat pancakes take just 20 minutes to make and are delicious drizzled in honey.
Despite its name buckwheat is not wheat at all, which makes this pancake recipe (opens in new tab) a perfect option for those who are gluten-free and wheat-free. One of six ingredients used here, Buckwheat flour is a healthier flour alternative that's packed with fibre and antioxidants. Plus it gives a lovely nutty flavour to the batter, making these pancakes ideal for pairing with either sweet or savoury toppings. We recommend experimenting with ham and cheese or strawberries and cream for a top brunch treat.
- 100g buckwheat flour
- 1 large free range egg
- 250ml milk
- 125ml water
- 1 tbsp Greek yoghurt
- Groundnut oil to fry (you can use olive oil but this has a higher smoke point)
Suggested sweet fillings:
- Fresh fruit and Sweet Freedom
- Berries and Greek yoghurt
- Chocolate sauce and Greek yoghurt
- Lemon juice and Sweet Freedom
- Apple puree and crème fraîche
- Add a little coconut milk or unsweetened desiccated coconut to the pancake mix and fill with pineapple.
- To make your pancake batter whisk the flour, egg and milk together until you have a smooth paste.
- Whisk in the water and yoghurt to make a smooth batter - if you want to make crepes then add a little extra water at this point to make a thinner batter.
- Heat a teaspoon of oil in a non-stick pan, just enough to cover the base.
- Add the batter - depending on the size of pancake you want
- Cook until golden, then flip gently - they are quite delicate at this stage.
- Keep them warm if using immediately, or allow them to cool.
- Make a big batch of buckwheat pancakes, freeze, and defrost in a dry pan or microwave for a handy standby. If freezing, separate each one with greaseproof paper and put in a sealed bag.
Top tips for making buckwheat pancakes
Buckwheat pancakes have a habit of sticking to the pan due to their high protein content. So wait until the pancake is perfectly cooked on one side before flipping. It should then come away from the pan easily.
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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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