Buckwheat Pancakes

Breakfast is hands down my favorite meal of the day! I love waking up on a Saturday morning, knowing I don’t need to be anywhere, and settling down with a stack of pancakes, and a good cup of coffee.

Buckwheat flour is a lovely alternative to regular, plain white flour. It’s nutty and packs a lot of flavor. Often it’s mixed with a bit of regular flour, however you can get completely gluten-free versions as well.

Buckwheat Pancakes

135g Buckwheat flour, 1 tsp baking powder, 1/2 tsp salt, 2 tbsp caster sugar, 1 large egg, 2 tbps melted butter, 135ml milk, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/2 tsp vanilla extract.

1. Sift flour, baking powder, salt and sugar into a large mixing bowl along with the spices.
2. In another bowl, whisk the milk, egg and vanilla until combined. Then slowly whisk in the melted butter.
3. Pour the milk mixture into the dry ingredients and mix with a fork until smooth. Let the batter stand for a few minutes before making the pancakes.

You can add chocolate chips, blueberries, hazelnuts, walnuts or anything else you can imagine!