Fluffy Buckwheat Pancakes

Though the name contains wheat, Buckwheat is actually a gluten free seed. With its delicious nutty flavour its high in fibre, amino acids, magnesium, cooper and zinc and has a low GI.


What you’ll need

Makes 6 med pancakes

1/2 cup  3/4 cup buckwheat
1/2 cup  1/4 cup almond meal
3/4 cup almond milk
1 free range egg separated
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp rice malt syrup ( i didn’t bother)
Macadamia oil for cooking

    • In a large mixing bowl sift together buckwheat flour, almond meal, baking powder baking soda and cinnamon
    • Add the milk , egg yolk and rice malt syrup if using to the dry ingredients stir until well combined
    • In a separate bowl beat the egg white with an electric beater until fluffy and makes small peaks
    • Gently fold the egg white into the pancake mixture
    • Heat macadamia oil in a frypan on med heat
    • Drop batter in the pan when bubbles start to form on the surface flip.
    • Serve warm any leftovers can be frozen



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