If you are looking for a gluten-free and dairy-free alternative to regular pancakes, check out this delicious recipe to create fluffy and nutritious pancakes in minutes. Buckwheat has a high concentration of minerals such as copper and magnesium which are responsible for production of red blood cells and brain health. It is rich in fibre and protein and is a healthier replacement to white flour. Buckwheat flour can be used in many recipes such as breads, muffins and cookies. The B vitamins present in buckwheat supports your nervous system and helps to absorb fats and proteins. Basically, buckwheat is a gluten free option that is full of nutrients and also helps you to lose weight.
Best of all replacing panckaes with buckwheat flour instead of white flour does not jeopardise the taste and leaves you feeling satisfied and healthier!
Mix the buckwheat flour with the baking powder in a large bowl. Create a little well in the centre of the mixture and pour in the egg yolks, honey and milk. Mix all the ingredients together, stirring well.
In a second bowl, whisk the egg whites for a minute or 2. Then pour the egg whites into the rest of the batter and fold it altogether.
Place a non stick pan over low to medium heat and pour 1/4 cup of the mix into the pan. Allow to cook until bubbles start to appear.
Gently flip over and cook both sides until golden brown. Remove from pan and repeat with remaining batter 1/4 cup at a time.
Drizzle with some delicious natural honey to add some sweetness. I also added some strawberries that I had sitting in the fridge for extra flavour. Yum!!