Happy Pancake Day! If you’re like me, you’d love to have sweet pancakes for breakfast all year round! I’ve been trying to make thick, fluffy American pancakes for a while and – finally – I reckon these are just perfect. Very easy to make with only a few ingredients, they taste great with fruit, cinnamon, maple syrup, or anything else you’d like to add on top! 🙂
Serves 5-6 pancakes Ingredients: 1 large egg 1/2 cup buckwheat flour (if you're not keen, you can use a gluten free or spelt flour instead) 1/3 cup almond milk 1/2 teaspoon baking powder 1 tsp coconut oil or organic unsalted butter, for cooking Method: Whisk the egg and almond milk together. Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency. Heat a non-stick frying pan on a medium heat. Roughly pour 1/4 cup of the pancake batter into the frying pan and cook for about 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes. Transfer to a plate and continue cooking the remaining batter. They taste best when really hot. If you're making lots, keep them in a low heat oven or put a plate on top of a pan with boiling water to keep them warm. Serve with maple syrup or any toppings you like. Bon Appetit !