Buckwheat breakfast pancakes 

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Nothing says Sunday like a stack of pancakes at breakfast! It’s a classic must have breakfast for some and an indulgent cheat meal for others. Switch to a nutritious whole grain flour that also adds a nutty flavour and you can make yourself feel a lot less guilty while still satisfying your tastebuds. These delicious buckwheat pancakes topped with berries and mangoes are about as healthy as you can get on a Sunday morning! 

PREPARATION TIME: 20 minutes

INGREDIENTS

  • 1/2 cup buckwheat flour
  • 1/4 cup wholewheat flour
  • 1 teaspoon baking powder
  • 2 tablespoon caster sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup skimmed milk
  • 1 tablespoon vegetable oil (or butter if you feel indulgent)
  • Yoghurt or whipped cream
  • Berries, mangoes or any fruit of your choice

METHOD

In a large mixing bowl, sift in the dry ingredients, add the milk, egg and mix together. Add in the oil and fold it in well. Let the batter rest for 5 minutes.

Adjust the amount of milk, according to the thickness of the pancakes you require. Basically, more milk, thinner pancakes! Personally, I prefer a lovely thick pancake.

Place a griddle pan or skillet on a low heat. Ensure that your pan is a non-stick pan before you start or you’ll end up with your pancake glued to the pan. Even so, lightly grease the pan with oil using some kitchen paper.

Ladle the batter onto the pan, depending on how large you want your pancakes. This batter should ideally make 4-5 pancakes.Flip the pancake once you start to see tiny bubbles that break at the surface. This should take only about 1-2 minutes.

Repeat the process, while occasionally greasing the pan if necessary and you should have yourself a perfect stack of pancakes!

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As pancake toppings go you can get as fancy as you want. I’ve seen pancakes doused in maple syrup all my life, some prefer good old organic honey but I’ve played it pretty safe and topped them with a dollop of sweetened yoghurt, berries, mangoes and some mint!

PRESSURE POINTS

DO NOT over mix your batter!  That activates the gluten and you’ll end up with chewy tough pancakes, as opposed to light fluffy ones.

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Have a lovely weekend!

Nikita xx

 

 

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2 Comments Add yours

    1. Thank you so much! 🙂

      Liked by 1 person

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