These buckwheat pancakes are really something special.
They are sky high and light as a feather, whilst also being gluten free and packed with amino acids, fibre and vitamins. There is no added sugar in the batter so that you can add as little or as much maple syrup as you like as a topping.
There is no end to the different toppings that work well here but I've opted for roast rhubarb and coconut yogurt as it packs a sour punch that balances well with the earthy, nuttiness of the buckwheat. Rhubarb is also a superfood, rich in vitamin K antioxidants and aids digestion!
Recipe serves 2 people
(makes six 4inch pancakes)
- 100g buckwheat flour
- 1 tsp baking powder (gluten free if necessary)
- 1 egg (separate yolk & white)
- 150ml milk
- 1tbsp vinegar
- 1 tbsp chia seeds
- 1 vanilla pod (or 1 tsp vanilla essence)
- Pinch of salt
- A little vegetable oil
- 100ml coconut yogurt
- 100g rhubarb
- Maple syrup
Preheat your oven to 180C.
- Clean and chop your rhubarb into large chunks. Place these in a lined baking tray and sprinkle 2 tablespoons of water over them. Roast in your preheated oven for 15 mins until they are softened but still retain their shape.
- Sift your buckwheat flour, baking powder and salt into a large mixing bowl. Make a well in the middle of this and add your egg yolk, milk, vinegar, chia seeds and vanilla pod. Beat this mix with a wooden spoon until you have a thick, smooth batter.
- In a separate bowl whisk your egg whites (easiest with an electric whisk) until they reach 'soft peak' stage and are glossy and white.
- Gently fold the egg whites into the batter until incorporated - but don't overmix.
- Heat a non-stick frying pan over a medium heat with a small amount of oil (cooking spray works well here). Wipe away any puddles of excess oil with a paper towel.
- Ladle your batter in thick 4inch mounds into the frying pan, only a few pancakes at a time. Cook over a medium heat until bubbles appear on the top and the bottom is lightly golden. Flip your pancakes and cook until golden on both sides and no longer runny in the middle. Stack and cover with foil while you fry the next batch.
Top your stack with coconut yogurt, maple syrup and your roasted rhubarb and enjoy!
With thanks to Sophie Nahmad for providing her recipe.
Image by: Sophie Nahmad
Recipe Developed by: Sophie Nahmad