This is my go-to healthy Sunday breakfast recipe when we want something more indulgent but don’t want to eat too many un-needed carbs or fats. I’ve also got some other healthy pancake recipes I will share in the future 🙂
Recipe: makes 6 pancakes
2 tbsp coconut oil
3 tbsp coconut sugar
1 1/2 cup buckwheat flour
1 cup semi-skimmed milk
1 tsp baking powder
- Melt the coconut oil.
- In a large bowl – add all the ingredients together and mix until a smooth batter forms. Likewise you could add all the ingredients into a blender and it does the job just as well.
- Heat a non-stick pan until on medium heat and add a ladle of the batter into the centre. Let the pancake cook until bubbles start to form on the top of the pancake and the batter seems to start to become dry- then flip and cook the pancake for another minute or two – until nicely golden but not burnt.
- I like to keep all the pancakes on a plate in the oven that is set to around 100 degrees C while I make the rest of them so that they don’t cool down. Serve with fresh berries or other fruit and toppings of your choice. We love maple syrup, quark or Nutella!