This is a healthy gluten free option for breakfast to kickstart your day.
What you need
- 1½ cups Buckwheat flour
- 1 teaspoon brown sugar
- 2 teaspoons Gluten Free baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon butter, or as needed
Topping
- 1 punnet blueberries
- 1 cup Greek yoghurt
- 1 tablespoon honey
- 2 tablespoons shredded coconut
- Maple syrup (optional)
Makes 8 pancakes
What to do
Sift flour, baking powder and salt into a bowl. Add the sugar and mix together.
Whisk the eggs, buttermilk and vanilla extract together, then add to the flour mixture and whisk until the batter is smooth and thick.
Place the bowl in the fridge for 20 minutes to allow the batter to rest and air bubbles to form so that you end up with fluffy pancakes.
Melt a little of the butter in a shallow fry pan (or a griddle) on medium heat
Drop some batter onto the melted butter – I use a 1/3 cup measuring cup so that all my pancakes are the same size.
Cook batter on moderate heat until bubbles start to form on the top and the sides dry up a little (about 2-3 minutes), then flip and brown on the other side for a further 2 minutes. Repeat with remaining batter.
To make the topping, toast the coconut in a pan on medium until it starts to turn golden.
Add the honey to the yoghurt and mix well. If you prefer the yoghurt sweeter, add a little more honey.
To serve, place pancakes on a plate and top with a little yoghurt and blueberries and sprinkle with the toasted coconut.
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