Yeotown LifeCooking


Buckwheat Pancakes

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Watch as Caroline guides you in how to make these exquisitely light, fluffy and moist Buckwheat pancakes. Perfect with both sweet and savoury.

Ingredients
  • 75g Buckwheat flour
  • 25g Coconut flour
  • 1 egg (separated)
  • 1tsp baking powder
  • Hemp milk to mix (approx. 100ml)
Method
  • Mix the flours and baking powder together add the egg yolk and enough milk to
  • make a thick batter.
  • Whisk the egg white until it forms a peak
  • Add a spoon of batter to the egg white and fold in with a metal spoon
  • Place a spoonful of batter into a hot pan and when the bottom is seared flip the blini to cook the other side. Roughly a minute per side

Serve With

Mushrooms – Spinach – Avocado – Eggs

Jam – Nut butters – Honey

Top Tip

Whisk the egg white to give the pancake mixture a lighter and fluffier texture. If you don’t have a whisk you don’t have to do this as the batter will still make a lovely Blini but it may have a slightly denser texture.

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