Buckwheat pancakes
Servings: 8 cakes, Preparation time: 30 minutes
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon sugar (panela)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk or milk alternative (more or less, depending on the thickness of the milk)
- 2 tablespoons lemon juice, lime juice or vinegar
- 1 tablespoon ground flaxseed “egg”
- ½ teaspoon pure vanilla extract
- Oil or butter, for the skillet
- Fruit, lots of it!
Instructions
- Combine milk w/ lemon juice, lime juice or vinegar. Let it sit for 5 minutes before using.
- Mix 1 tablespoon ground flax and 2 tablespoons of water. Let sit for 5 minutes. (If using egg, separate the whites from the yolk and beat 3 minutes or so until fluffy. Lightly beat the yolk egg.)
- In a medium mixing bowl, mix together the flour(s), sugar, and salt.
- Measure out the baking powder and baking soda into a separate bowl.
- Add vanilla extract to the wet mixture.
- Using a wire whisk, mix well the flax into the wet ingredients.
- Add a little lemon/lime juice to activate both the baking power and baking soda.
- Add the baking power and soda to the wet mixture. Using a wire whisk, mix it in well. The mixture will react and become more voluminous. Keep mixing it over the dry ingredients, then pour into the dry ingredients bowl.
- Add more milk or flour as needed to get the right consistency.
- Preheat your skillet over medium-low heat and brush with a little oil and/or butter.
- Scoop the batter onto the warm skillet. Cook for 2-5 minutes on each side, until golden brown and easy to flip.
- Server w/ chia pudding as a yogurt substitute.
Credit: Jody