I finally found buckwheat flour after being unable to find it in any supermarket near me, so to celebrate I made these heavenly fluffy pancakes for breakfast! As blueberries are still quite expensive in the UK at the moment I substituted these for frozen berries and I think it works perfectly! But please, try it for yourself and see what you think.
Ingredients:
1/2 cup (80g) buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
3 tbsp ground flaxseed + 9 tbsp water (equivalent to 1 small egg)
3/4 cup unsweetened almond milk
2 tbsp lemon juice
80-100g frozen blueberries, thawed slightly and squashed a bit (makes for a nicer colour)
Coconut oil
What to do:
- Mix the flaxseed with the water and leave to sit for around 20 minutes to create your egg replacement
- Mix the almond milk and lemon juice together and leave it to sit for around 20 minutes to curdle (this makes the pancakes extra fluffy)
- In a bowl combine all the dry ingredients and mix
- Add the wet ingredients to the dry and mix until just combined
- Add the blueberries and squash them a bit more to get that beautiful purple juice out
- Heat a medium pan and add a little oil, about 1/8 tsp, let it melt and swirl it around the pan, then add around 3-4 heaped tbsp (or as much as you want really) of the mixture and spread it around the pan
- Flip the pancake when it begins to bubble, the edges start to look dry and it doesn’t stick to the pan, then allow to cook for a minute longer
- Repeat until your pancake mixture runs out
In the photo above I served my pancakes with more blueberries, raspberries, pomegranate seeds, and the quickest and easiest chocolate sauce ever. Just mix 1 tsp cacao with 1tbsp almond milk or water and 1 tbsp liquid sweetener. Warm in the microwave for 10 seconds and pour over your pancakes!