Try our FANTASTIC buckwheat pancakes for a healthy way of enjoying a favorite breakfast for all :-) Let us know your thoughts and make sure to check out our pics of this dish on our Facebook page :-) All ingredients are organic...
1 cup of buckwheat flour
1/4 tsp. baking soda
2/3tsp. baking powder
pinch of sea salt
1 tablespoon maple syrup
1 1/4 cup of milk
1 tablespoon of butter, plus more butter for cooking
1 egg
In a bowl, whisk together the flour, baking soda, powder and salt. Melt the butter in a small pan, allow to cool.
Crack the egg open, holding over a bowl. Toss the egg yolk between the two shell halves, and let the white fall in to the bowl. Add the egg yolk, maple syrup and butter to the milk, whisk to combine the liquids.
Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. Add more milk if the mixture seems to thick. You want it to flow relatively slowly, but easily from a spoon.
Use an electric hand whisk to whisk up the egg white until it is just set and relatively solid. Gently fold this egg white in to the pancake mix until just combined. If you mix too much here then you will loose the fluffiness of the pancakes.
Heat up your pan, and rub the end of a butter stick over the cooking surface. When the butter is hot, pour in a scant 1/4 cup of batter. Cook this over medium heat until holes form in the top of the pancake, and the top looks almost set. Flip the pancake, and cook on this side for 15-30 seconds longer. Remove to a warm platter, and keep warm either in the oven or under a heat lamp.
Repeat with remaining mix and enjoy!
1 cup of buckwheat flour
1/4 tsp. baking soda
2/3tsp. baking powder
pinch of sea salt
1 tablespoon maple syrup
1 1/4 cup of milk
1 tablespoon of butter, plus more butter for cooking
1 egg
In a bowl, whisk together the flour, baking soda, powder and salt. Melt the butter in a small pan, allow to cool.
Crack the egg open, holding over a bowl. Toss the egg yolk between the two shell halves, and let the white fall in to the bowl. Add the egg yolk, maple syrup and butter to the milk, whisk to combine the liquids.
Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. Add more milk if the mixture seems to thick. You want it to flow relatively slowly, but easily from a spoon.
Use an electric hand whisk to whisk up the egg white until it is just set and relatively solid. Gently fold this egg white in to the pancake mix until just combined. If you mix too much here then you will loose the fluffiness of the pancakes.
Heat up your pan, and rub the end of a butter stick over the cooking surface. When the butter is hot, pour in a scant 1/4 cup of batter. Cook this over medium heat until holes form in the top of the pancake, and the top looks almost set. Flip the pancake, and cook on this side for 15-30 seconds longer. Remove to a warm platter, and keep warm either in the oven or under a heat lamp.
Repeat with remaining mix and enjoy!
Fresh off the griddle!
Now for an extra treat, try adding our organic fruit topping...
1 bag frozen organic blueberries
1 bag frozen organic strawberries
2 tbs. water
1/4 cp. organic coconut sugar
Put everything in a pot, bring to a boil then reduce to simmer. Stir often, allowing to simmer until liquid becomes syrupy. Serve hot!
1 bag frozen organic blueberries
1 bag frozen organic strawberries
2 tbs. water
1/4 cp. organic coconut sugar
Put everything in a pot, bring to a boil then reduce to simmer. Stir often, allowing to simmer until liquid becomes syrupy. Serve hot!
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