Buckwheat Pancakes


While travelling over the summer this is definitely the dish that I have missed the most. In the Philippines and China breakfast mainly consists of something savoury with rice. I have the biggest sweet tooth in the morning that it needs to be tamed before the day begins. This recipe I am going to share with you today is my ultimate breakfast favourite. They are so easy to make and the combinations of flavours is endless. These buckwheat pancakes are healthy, filling and will keep you going until lunch time. Trust me, you will want these for breakfast everyday!!


How to Make It

The quantities that I am going to share with you will either make one big one or roughly 3/4 smaller ones. I normally eat one whole pancake all to myself as once I start eating these I cannot stop, they are far too good. So first of all, in a bowl mix together 1 egg, 1/3 of a cup of buckwheat flower, a 1/3 of a cup of almond milk, a T spoon of baking power and 1 tablespoon of agave syrup. Mix it all together until a smooth runny mixture is formed. This is the basic mixture for the pancakes. of course you could add other ingredients such as chocolate chips, raisins, cinnamon, carrot, sweet potato or anything you think would work.

In a  frying pan add a spoon of coconut oil and let it heat. Pour the entire mixture into the pan and then run a knife around the edge to stop the pancake sticking. After a few minutes flip the pancake until its beautifully golden on both sides.

Once ready you just need to add your topping. On these pancakes I chose to put fresh figs, greek yogurt, a little agave syrup, pistachio and a few rose petals for decoration. Taadaa…let your addiction start here!!

What You Need

1 egg

1/3 cup of buckwheat flour

1/3 cup of almond milk

1 t spoon of baking powder

1 tablespoon of agave

Optional: chocolate chips, cinammon, raisins, carrot, nuts etc

I hope you enjoy these as much as I do!!

3 thoughts on “Buckwheat Pancakes

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