Buckwheat Pancakes
- Recipe by Nutrition by Gina Rose
- Nov 17, 2016
- 1 min read

This is a recipe by my wonderful Naturopath and Nutritionist, Gina Rose. Its simple, easy to remember and is our family's go-to favourite recipe for weekend breakfast.
Ingredients
1 large egg
½ cup buckwheat flour
⅓ cup coconut milk
½ teaspoon baking powder
1 teaspoon melted coconut oil
Coconut oil for cooking
Method
1. Whisk together the egg, coconut milk & coconut oil.
2. Add the buckwheat flour and baking powder and whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency.
3. Heat a frying pan on low to medium heat.
4. Pour (roughly) ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes on the opposite side.
5. Transfer to a plate and continue cooking the remaining batter.
Thats it! How easy! You can very easily add anything to this batter to add flavour... cinnamon, grated apple, vanilla or blueberries. You can also switch out the coconut milk for almond or cows milk.
Enjoy Eating A&K x
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