One of the favourite breakfasts during weekend is pancakes. It is possible to make small pancakes or big ones, very slim, fluffy etc. I have done a variety of pancakes and I still want to make something new and interesting. So, I started to test with buckwheat. It turns out buckwheat pancakes are very easily made, and they are tasty.
So, I made non-sweet pancakes and for the topping I used salad and cold-smoked salmon. It is delicious. If you prefer vegan pancakes, I would suggest to use hummus and avocado for the topping
Buckwheat pancakesPrint This
- 250 ml buckwheat flour
- 400 ml creamy coconut milk
- 50 ml olive oil
- 1 lemon for lemon juice
- 2 tsb baking powder
- 1 tsb turmeric
- pinch of salt
1. In a mixing bowl, combine buckwheat flour, baking powder, turmeric and salt. As salt is natural flavor enhancer, use as much salt you like. I add only a little of salt, as I don’t like salty dishes.
2. Pour coconut milk, lemon juice and olive oil into flour and stir until the dough is stretchy.
3. Heat up frying pan to medium temperature, add olive oil and using tablespoon, pour 1 tbsp of dough per pancake to the pan. Fry from both sides about 1-2 minutes