You know when you eat plain floured pancakes, where one is never enough, and then you bloat up from the gluten in the white flour and you walk around like you have a ''wheat belly'' Well guess what - you do have :)
Buckwheat Pancakes is another story.
Buckwheat is a gluten-free flour, which is related to the rhubarb and sorrel. It is rich in protein and dietary fibre. One serving of 100 gr gives your 13.30 gr of protein. They are as you can imagine, very filling.
Buckwheat Pancakes
I served this with unsweetened yogurt, roasted rhubarb and raspberries. See photo's below.
Makes 5 -6 large
Option - 1 tsp dark cocoa, LSA, blueberries, cinnamon, apple rings or grated, mashed banana
1 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 egg - large
1 1/4 cups water, coconut milk / almond milk or any other milk
coconut oil or butter for frying
Method
1 - Sift or mix well your dry ingredients.
2 - Whisk in an egg, vanilla and milk
3 - Heat your fry pan, add oil and pour in some mixture.
4 - Flip over once bubbles appears, then cook for about 30 seconds
Place rhubarb on an oven tray and dribble honey on top. Place in an oven 180c until it is tender and still holding their shape.
Unsweetened yogurt on the first one.
Then raspberries.
Another Buckwheat pancake on top.
Then more yogurt, raspberries and a piece of rhubarb.
Here is another way of displaying them.
Yogurt and blueberries.