Coconut Buckwheat Pancakes Food

BUCKWHEAT PANCAKES

Steps:

• Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
• Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
• Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

COCONUT FLOUR PANCAKES

Steps:

• Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
• Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
• Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

BUCKWHEAT PANCAKES

Steps:

• Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
• Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
• Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.