A delicious gluten-free pancake recipe which is both sugar and dairy-free.
So, for Mother’s Day this year (or rather Mother-in-law day) I opted to make something for brunch I’ve wanted to try out for ages now. Buckwheat pancakes.
There is a plethora of cafes around Sydney (and no doubt everywhere else too) all serving up their own version of. Buckwheat Pancake.
From bananas, strawberries, mixed berries and pear, Ive literally tried them all and I promise you they just seem to be getting better and better.
Who needs gluten or your average wheat, when buckwheat is just so much better.
I searched high and low for the most organic type of buckwheat flour there is. You know the type, where it gritty in texture and look and feels like it’s been grounded by hand with a mortar and pestle. The best type really.
Where I live, there aren’t too many organic health shops, so I struggled at first to find the right buckwheat flour for this receipt, until I took a stroll through a Croatian Deli and there it was, sitting in a shelf, Organic, all natural European buckwheat flour, the exact type I’d been looking for. Whohoo.
Now that I had the right buckwheat, Mother’s Day seemed like the perfect time to create my Buckwheat Blueberry Pancake recipe for a delicious mid-morning brunch.
Here’s the recipe I used, which includes my changes from the original and a few hints and tips along the way.
This pancake is pretty easy to follow, with a few little tips on the side I use when making pancakes.
You see, I love my pancakes fluffy, but I also like them to be thinner than not normal. I know, hard to believe you can actually achieve fluffy and thin pancakes in one recipe LOL. But I have successfully figured out how to do it and these will be my hints included Into the method down below.
Don’t wait for a special occasion, in my book, every day is a special occasion hehe. So, what you waiting for? Brunch tomorrow anyone?
If you did try this recipe, I’d love to hear you went. Pictures please.