Easy Fluffy Buckwheat Pancakes

Nina Jeanette
Feb 25, 2020
2 min read

There is something special about a stack of freshly made pancakes.

Whether it's a slow weekend breakfast, a cosy brunch, or even breakfast for dinner, pancakes have a way of bringing everyone to the table.

These Easy Fluffy Buckwheat Pancakes are simple to make, wonderfully soft, and lightly flavoured with cardamom. They're delicious served with fresh berries, a drizzle of maple syrup, or whatever toppings you enjoy most.

Healthy eating doesn't have to mean giving up your favourite foods. Sometimes it's simply about making them with wholesome ingredients and enjoying them without the food stress.

This recipe makes approximately 7 pancakes.

Ingredients

90 g buckwheat flour (or sifted ancient grain flour or almond flour)
1 tbsp arrowroot powder (can be replaced with psyllium husk if preferred)
1½ tsp baking powder
¼ tsp Himalayan salt
1 tsp cardamom
½ cup coconut milk
3 tbsp maple syrup
1 tsp apple cider vinegar
2 tbsp melted coconut oil

Method

In a bowl, combine all the dry ingredients.
In a separate bowl, mix together all the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter with no lumps.

Cooking the Pancakes

Heat a little coconut oil in a frying pan.
Add one spoonful of batter per pancake.
Place a lid on the pan while cooking.
This helps create extra fluffy pancakes.
When the batter on top begins to set, carefully flip the pancake.
Cook for a few more seconds until golden on the other side.
Repeat with the remaining batter.