It’s Thursday, it’s raining so let’s make pancakes. These were so insanely delish I can’t even tell you, you have to make them and find out yourself. Here comes the recipe for a generous batch.
Hope you like it,
Michelle
Buckwheat pancakes
- April 11, 2020
- 4
- 45 min
- Print this
Ingredients
- Pancakes:
- 1 dl buckwheat flour
- 1.5 dl glutenfree oat flour
- 0.5 tsp salt
- 5 dl Oatly milk
- 2 eggs
- 2 tbsp organic butter / Coconut oil
- Toppings:
- Strawberries
- Coconut cream:
- Coconut Milk
- Chia jam:
- Chia seeds
- Frozen berries
- Water
- Honey
Directions
- Step 1
- Melt the butter.
- Step 2
- Beat the eggs lightly.
- Step 3
- Place the flour in a bowl. Add milk little at a time into the flour mix and whisk until smooth. Add the butter and beaten eggs.
- Step 4
- Fry the pancakes in butter or coconut oil on medium heat until crispy.
- Step 5
- For the toppings, you better start the night before. Place a can of coconut milk in the fridge.
- Step 6
- The next day the top layer, the cream will have absorbed from the coconut water. Place this in a bowl and mix until fluffy and voilá you have coconut cream.
- Step 7
- For the chia jam, place 4 tbsp of chia seeds in a bowl with 2 dl frozen berries and some water, mix with a mixer if you want it smooth, let it be as it is for a more chunky jam. Add some honey for sweetness and place it in the fridge overnight.
- Step 8
- Enjoy.
