Buckwheat pancakes can be amazing! You must try them. And buckwheat is not wheat! These pancakes are gluten-free, a good source of fiber, and rich in minerals and various plant compounds, especially rutin.
Let's make them?
What you need
2 cups of buckwheat flour
2 cups of almond milk
1 tablespoon of apple cider vinegar
3 tablespoons of chia seeds (with 4 tablespoons of water)
3 tablespoons of jaggery (or agave)
1-2 tablespoons for baking powder
Pinch of Cinnamon
Steps
In a large bowl, combine the buckwheat flour, almond milk, apple cider vinegar, jaggery / agave, baking powder and cinnamon.
In a separate small bowl, pour the chia seeds with the 4 tablespoons of water. Leave the mixture in for 5 minutes and you will find that the texture of the chia seeds will become gel-like. Then add it to the bowl above. Remember we are using chia seeds instead of eggs so you need to wait until the gel-like structure forms.
How to make
Easy-peasy. Just make it like you would regular pancakes! To start the cooking process, place a pan on the gas at Medium heat. Add a couple spoons of batter and let it cook for 3-4 minutes. As the pancake browns and sets around the edges, flip it and cook it on the other side.
That's it! You can serve it by pouring agave on it or you can keep it savory and add a sun-dried tomato pate to it.
