Buckwheat pancakes

Is there anything better for breakfast than pancakes? Probably not, and by using buckwheat flour instead of normal flour the pancakes gain a nutty and delicious flavour. Also some say it is healthier.

Buckwheat pancakes served with blood oranges and bananas

This recipe makes four pancakes.

Ingredients:

• 125g buckwheat flour
• 1tsp backing powder
• 1/4tsp salt
• 50g plain yogurt
• 75g milk or water
• 1 egg
• 1tbsp agave nectar or maple syrup or honey
• 1tbsp olive oil

Method:

• In a bowl, mix together the flour, backing powder and salt.
• In a different bowl whisk together the yogurt, water, egg, agave and olive oil.
• Add the wet mix to the flour and mix together until well incorporated. Let it rest for a couple of minutes.
• Pre-heat a frying pan on low heat and drop a ladle fill of batter into the pan. Cook for 2 to 3 minutes on each side. Once done transfer to a plate and cover with a cloth to keep warm, while making the rest of the pancakes.
• Enjoy with fresh cut fruit and a drizzle of maple syrup.