The ultimate recipe for buckwheat pancakes
Have you had breakfast yet? This buckwheat pancake recipe from the book Super (Good) Food by nutritionist and performance food coach Marcus Schall is a new take on the breakfast classic.
The buckwheat pancake recipe can also be prepared without eggs and is therefore vegan. Simply use ground flax seeds and let them soak in water for a while. You can find more details in the recipe. Enjoy your meal!
For the buckwheat pancakes
Ingredients for 4 servings
- 2 eggs; vegan version: 4 tablespoons of ground flaxseed, mixed with 6 tablespoons of water
- 1 pinch of salt
- 300 ml plant milk; for the vegan version, possibly 30-50 ml more
- 1/2 teaspoon ground vanilla
- 2 tablespoons of whole cane sugar
- 200 g buckwheat flour
- 1/2 teaspoon baking powder
- Coconut oil or other fat for frying
preparation
- Separate the eggs. Beat the egg whites with the salt until stiff. Beat the egg yolks, plant milk, vanilla and sugar with a hand mixer. For the vegan version, mix the linseed with water, plant milk, vanilla and sugar.
- Mix the flour and baking powder and add to the beaten mixture. If the dough is too firm, add a little more plant milk, or buckwheat flour if it is too runny. Then fold in the beaten egg whites.
- Heat coconut oil in a pan and fry the dough over low heat until golden brown on both sides.
