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
Buckwheat Pancakes
Buckwheat Pancakes

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Tip:
  6. You can also use butter for frying, but then the pancakes are no longer vegan.

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