Buckwheat Pancakes
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Hulled Buckwheat Groats, soaked overnight | 150 gr | 3/4 cup | Make sure you're using hulled non roasted buckwheat.They'll be a light brown or a little greenish in color. Raw Hulled buckwheat groats have a mild taste which is perfect for baked goods. | |
| Banana | 1 | 1 | ||
| Egg | 1 | 1 | ||
| Baking Powder | 3 gr | 1/2 teaspoon |
Optional Ingredients :
| 10 gr / 1 tbsp Chocolate chips | |
| 6 gr / 1 tsp Cinnamon |
Equipment:
| Blender |
Steps:
- Rinse and soak buckwheat (150 gr / 3/4 cup) overnight.
- Drain and rinse once more the soaked buckwheat.
- In a blender add soaked buckwheat, banana (1), egg (1) and baking powder ( 1⁄2 tsp).
- Blend until you have a smooth batter.
- Heat a non-stick skillet over medium heat. Once hot, pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat the process with the remaining batter. This recipe yields 4-6 pancakes. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.