Buckwheat Pancakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 140 g buckwheat flour
- 60 g potato flour
- 2 teaspoons baking soda
- 1 pinch salt
- 0.5 teaspoon ½ vanilla, ground
- 2 tablespoon raw cane sugar
- 200 ml almond milk (almond drink), sweetened
- 100 ml sparkling mineral water
- 1 tablespoon vegetable oil
- some butter or vegetable oil for the vegan variant
Print Recipe
Pin Recipe Instructions
- Put buckwheat flour, potato flour, baking powder, vanilla, salt and sugar in a mixing bowl and mix together. Mix the almond milk and vegetable oil in a cup or measuring cup, add to the mixing bowl and mix with the remaining ingredients with a whisk. Finally, add the mineral water and do not stir too long, otherwise the dough will be too runny and the carbon dioxide will lose its leavening effect.
- Now melt some vegetable oil in a coated pan and add the pancakes to the pan with a tablespoon. I like small pancakes, so I use the tablespoon as a scoop.
- Now bake over low to medium heat until small bubbles form and the pancakes are golden brown on the underside, then turn once and bake briefly from the other side.
- After some trial and error, I adjusted the quantities a bit. It can of course also be made with other types of flour, depending on your taste, or, as in my case, allergies. Soy milk can also be used, unfortunately it didn`t work so well with rice milk because it is very thin.
- Tip:
- You can also use butter for frying, but then the pancakes are no longer vegan.
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