• 1/2 cup (75 gr)buckwheat flour
• 1/4 cup (35gr) wholemeal self raising flour
• 1 1/2 tsp baking powder
• 1/2 teaspoon ground cinnamon
• 2 egg whites
• 3/4 cup (180 ml) milk
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup.
Sift flours, baking powder and cinnamon into medium bowl, gradually whisk in combined egg white, milk, juice and syrup.
To cook, use a small ladle to put into hot lightly greased non stick pan. Cook on medium heat until bubbles appear on the surface. Turn and cook until brown on the other side.
Serve with choice of fresh fruit, natural yoghurt and honey.
Buckwheat pancakes are a favourite with everyone. You can choose a savoury version by omitting the cinnamon and maple syrup. Try a salsa of tomato, avocado, spanish onion, with smoked salmon, dressed with a light lemon dressing and topped with natural yoghurt.
Gluten Free: no
Added Sugar: yes
Lactose Free: no