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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 120 g butter or ghee or coconut oil (paleo)
- 3 cups almond or coconut milk or more if you like your pancakes thin
- 6 med pastured eggs
- 500 g buckwheat flour I use Honest to Goodness Organic
- 2 Tbsp butter or ghee or coconut oil (paleo) for frying
Ingredients
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Instructions
- Melt butter, ghee or coconut oil until just softened.
- Place all ingredients in your Vitamix/blender/mixer and blend until well combined. Note - if you want extra fluffy pancakes you may like to separate the eggs and whip the egg whites until they form soft peaks. Fold these into to the butter, egg yolk and flour mixture right before cooking.
- Heat extra coconut oil (butter/ghee) in a frying pan. Use a paper towel to spread it out evenly across the pan.
- Pour about 1/4 - 1/3 cup pancake batter into the pan and cook for 1 – 2 minutes until the first side is cooked.
- Flip with a spatula and cook the second side.
- Repeat the process until all of the pancake batter is used up and you have a stack of beautiful pancakes.
- You may want to wipe the pan with more oil throughout the process to avoid sticking – this depends on your individual frying pan.
- You may also like to place the pancakes on a plate in the oven to keep them warm while you finish cooking.
- Top with your favourite topping such as stewed apple and cinnamon or a berry compote.
Thermomix instructions
- Weigh 60g of butter into your thermomix bowl and cook for 2 minutes, 60 degrees, speed 1 to melt.
- Add the milk and eggs to the Thermomix bowl and mix for 20 seconds on speed 4.
- Add the buckwheat flour and mix for 1 minute on speed 4. Scrape down the sides and mix for a further 1 minute on speed 4 until really well combined.
- Heat the extra coconut oil (butter/ghee) in a frying pan. You may like to use piece of paper towel to spread it out evenly across the pan.
- Pour about 1/4 - 1/3 cup pancake batter into the pan and cook for 1 – 2 minutes until the first side is cooked.
- Flip with a spatula and cook the second side.
- Repeat the process until all of the pancake batter is used up and you have a stack of beautiful pancakes.
- Top with your favourite topping such as stewed apple and cinnamon or a berry compote.
Recipe Notes
For lighter fluffier pancakes, separate the eggs and whip the egg whites until they form soft peaks. Fold this in as a last step before cooking.
Buckwheat Flour – I often make my own in the Thermomix or using the dry container of my Vitamix. However, you can also buy buckwheat flour from most health food stores. I get mine from Honest to Goodness.
If you are transitioning off GAPS then you will initially need to soak or ferment the buckwheat overnight before using it.
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