in Dessert Recipes

Buckwheat pancakes with lupin flour

updated

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Ingredients for 3 servings:

  • 200 g buckwheat flour
  • 1 tbsp lupin flour
  • 2 tbsp date sugar (date sweetness)
  • 2 tsp cream of tartar baking powder
  • 300 ml oat milk (oat drink)
  • 150 ml carbonated mineral water
  • some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Combine all dry ingredients. Then stir in the oat milk. Finally, briefly stir in the mineral water. Fry the pancakes in batches in a pan with a little oil until golden brown. Tip: If desired, you can increase the lupin flour content and reduce the buckwheat content accordingly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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