I used to buy a buckwheat pancake mix from Coles until I stopped to read the label one day, only to discover it only contained 19% buckwheat! So now I make my own. Buckwheat is dark and heavy and the pancakes aren't your usual light and fluffy variety, but I love them.
Buckwheat contains protein and essential amino acids, and has a low glycemic index meaning it helps reduce and stabilise blood sugar levels after a meal.
Makes 2 -3 large pancakes
2 tablespoons buckwheat flour
2 tablespoons rice or white spelt flour
1/4 teaspoon baking powder
80ml almond milk (or milk of your choice)
Mix the dry ingredients together in a small bowl.
Add the egg and whisk while slowly adding the milk and water - add more if you prefer a thinner, crepe-like consistency.
Pour mixture into hot, greased pan and cook until bubbles appear then flip over.
Cook for a minute or two until golden brown then remove and roll up with your favourite ingredients.
I usually have a filling of stewed fruit, yoghurt and honey. Another favourite is fried banana, tahini and honey. The filling possibilities are endless.