Buckwheat Pancakes

Submitted by admin on Fri, 2009-07-24 18:50

Ingredients: Pancakes

  • 1 cup of Buckwheat flour
  • ¾ cup of brown rice flour
  • 1 teaspoon of salt skip baking powder (not organic but a healthier alternative to standard baking powder)
  • Pinch of Olsens Macrobiotic sea salt
  • ¼ cup of ground golden or brown linseed and sesame or sunflower seeds (ground in coffee grinder)
  • Water to create a medium batter

Optional

  • An Egg
  • Some fruit juice

Ingredients: Sauce

  • ¼ cup of Tahini Hulled or Unhulled
  • 1½ tablespoon of maple syrup (or to taste)
  • ¼ cup of water (approx)
  • Squeeze of lemon juice (optional)

Method

  1. Heat your heavy skillet or frypan nice and hot
  2. Put all the dry ingredients into a jug or bowl, add water to blend to batter
  3. This batter will thicken as you go along so you may need to add in some water if the pancakes are getting a bit thick when you pour them into the pan.
  4. Oil your pan (we brush it on thinly with a natural bristle pastry brush)
  5. Pour/ladle a pancake into the pan
  6. Cook a minute or two, then turn and repeat
  7. Cook as long as you prefer for either soft or crispy pancake
  8. Combine all the sauce ingredients Blend until smooth with a fork
  9. Adjust the water to suit your preference for a thicker or thinner sauce.

 Serve and enjoy!