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Sweet buckwheat pancakes

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Ingredients for 1 servings:

  • 80 g buckwheat flour
  • 20 g coconut flour
  • 180 ml milk
  • 2 eggs
  • 2 tbsp honey
  • 1 pinch of salt

Instructions

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

Simple and gluten-free

Sift the buckwheat flour and coconut flour together. Add the eggs, milk, honey, and a pinch of salt. Mix with a hand mixer. Grease a large, 18 cm diameter nonstick skillet with butter. Cook the pancakes at medium heat. Re-grease the pan after each pancake. This batter makes enough for 5 pancakes. Serve the pancakes with maple syrup.

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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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