BUCKWHEAT PANCAKES
These Gluten Free Buckwheat Pancakes are light, tender and have an earthy, nutty flavor. They are made with 100% buckwheat flour that makes them naturally gluten free. Top them with peach wedges and serve with homemade flavorful tea syrup for a delicious breakfast that everybody is going to love!
Servings: 8
Equipment
Ingredients
- FOR BUCKWHEAT PANCAKES
- Buckwheat flour- 1 1/2 cup or 200 g
- Honey/brown sugar- 1/4 cup or 50 g
- Milk- 1 1/2 cup or 350 ml
- Baking powder- 2 tsp.
- Unsalted butter melted- 3 tbsp.
- Egg- 1
- Vanilla extract- 1 tbsp.
- FOR THE TEA SYRUP
- Tea bags- 3
- Cloves- 10
- Cardamon pods bashed- 11
- All spices- 1/2 tsp.
- Fresh ginger minced-1 tsp.
- Ground cinnamon - 1/2 tsp.
- Anise star- 5
- Whole black pepper- 1/2 tsp.
- Cane sugar- 1 1/2 cup or 300 g
- FOR THE TOPPING
- Whipped cream- 1/2 cup or as needed
- Fresh peaches cut into wedges- 4
Instructions
- Tea Syrup
- Put tea bags, cloves, cardamon, all spice, ginger, anise, peppercorns,sugar, cinnamon and 6 cups of water in a medium saucepan. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and keep aside for 30 minutes or overnight.
- Buckwheat pancakes
- In a large bowl mix together all the ingredients for the batter: buckwheat flour, butter, baking powder, salt, honey, milk and egg. Mix until well combined. If you use brown sugar, first mix dry ingredients (flour, salt, baking powder and sugar) and then add wet ingredients.
- Heat a non-stick frying pan over a medium high heat and grease with some butter using a paper towel.
- Using a measuring spoon/ cup, take 1/3 cup of batter and pour it into the pan. If your pan is big enough, fry 2-3 pancakes at a time. When bubbles start appearing on the top of the pancakes, flip them, using a spatula. Cook about 2 minutes, until brown and cooked through. Transfer to a plate. Repeat the same with the remaining batter.
- Top with peach wedges, whipped cream and serve with tea syrup or honey.
Video
Nutrition
Serving: 100g | Calories: 267kcal | Carbohydrates: 31.73g | Protein: 8g | Fat: 12.66g | Cholesterol: 46mg | Sodium: 342mg | Fiber: 3.5g | Sugar: 5.66g