This pancake base recipe is fantastic as a sweet or savoury option.
2/3 cup buckwheat flour
2/3 cup brown rice flour
2 teaspoons baking powder
2 organic eggs, lightly beaten
1 cup milk (soy, almond, coconut or regular)
2 teaspoons brown sugar
1 teaspoon vanilla extract
Olive oil spray
Preheat your oven to 150 Celsius
Sift the buckwheat flour, rice flour and baking powder into a large bowl. Add in the eggs, milk, sugar and vanilla extract and whisk until smooth.
Heat a large non-stick frying pan over medium heat and brush with a little olive oil spray. Measure out 1/3 cup of batter into the pan and cook for 2 minutes, or until little bubbles appear on the surface. Flip the pancake over and cook for another minute or until cooked through. Transfer to a plate and keep warm in the oven while cooking the remainder of the batter.
Serve the pancakes topped with your favourite toppings.
* Some servings suggestions;
- Crispy bacon and maple syrup
- Berries and Greek yoghurt
- Roasted rhubarb
- Stewed fruits
- Bacon and roasted tomatoes
2 Comments Add yours
These look so delicious, I love the contrasting colours in the photos 🙂