Buckwheat pancakes
To find a healthy spelt bread that doesn't contain any wheat or yeast, is not an easy job. If you find a good one, the price might be sky high. We at Your Health Coach make it a weekly habit to bake our own pancakes!
Ingredients
- 6 eggs
- 300 g flour (buckwheat-, spelt-, chick pea, amaranth or oatmeal)
- 600 ml water, goat- or rice milk
Preparation
- Combine ingredients in a bowl (or blender) and mix until combined.
- Preheat a skillet over medium-low heat and brush with 1 teaspoon of coconut oil or butter.
- Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid.
- Scoop the batter onto the warm skillet.
- When the batter is too thick, use a spoon to create thin pancakes.
- Wait 2 to 3 minutes until small bubbles form on the surface of the pancakes before flipping them.
- Let cool down, keep on a plate in the fridge or freeze (use baking paper between the pancakes).
Suggestions to add to batter:
Sweet:
Cinnamon or ‘speculaaskruiden’
Shredded coconut
Sliced apple or pear
Savory
Chia seed, pumpkin seed or sesame seed
Goat cheese, sliced vegetables, fresh herbs
Toppings:
Nut butter, tahini, hummus, pesto of olive or vegetable spread
