For the gluten-free pancake lover, this recipe will please for breakfast or dessert!
Ingredients:
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250g organic buckwheat flour
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1 egg
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Approximately 2 cups liquid (milk, milk and water, or soymilk and water)
Method:
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Mix all ingredients together well, varying the liquid to reach the desired consistency.
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Pour into hot pan to make pancakes of preferred size.
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Cook until golden.
- Serve with fresh fruit, maple syrup, jam or your favourite pancake topping.