Ginger-Lemon Buckwheat Pancakes
Author: Shelley Bennetts Date Posted:5 July 2021
Buckwheat flour makes the best pancakes…nutty and full-flavoured.
So good, that the French have given them a special name to distinguish them from the plain wheat-based ‘crepe’. With a fresh batch of organic whole grain buckwheat flour just arrived and ready to send out to health food shops across Australia, I’m working up an appetite for some savoury pancakes! They freeze well, and will fluff up again in the microwave. But my guess is that they won’t last that long!
1 cup of buckwheat flour
1 tbsp + 1 tsp baking powder (aluminium free is best)
1/2 tsp sea salt
2 tbspns flaxseed meal (or chia seed meal)
1 tsp ground ginger
1/2 tsp vanilla powder
1-2 tbspns rapadura sugar or coconut sugar
1 cup of milk (non-dairy is ok)
1 tbspn of olive oil
2 large fresh eggs
1 tbspn of fresh lemon juice with 1 tsp or so of freshly grated lemon zest
- Mix all the dry ingredients together first, then add the wet and whisk well together.
- When you start to see bubbles appear, and the batter thickens a little, you know it’s well-blended.
- Warm up your frying pan (or your waffle maker), and use some coconut oil to grease.
- Then pour a 1/3 cup scoop of your mixture into the warmed pan. Regulating the heat so that the pan doesn’t get too hot is the trick to good pancakes.
- Allow it to cook for about 2 minutes until bubbles form, then flip. Make sure you keep the heat on low to medium so avoid burning!
- Sprinkle with a little more fresh lemon juice and rapadura sugar to serve.