- 250g buckwheat flour(you can use plain flour)
- 2tsp. baking powder
- 1tsp. bicarbonate of soda
- 75g maple/agave syrup or sugar
- 2 large eggsbeaten
- 1tsp. vanilla bean paste or 1 vanilla podde seeded
- 85g oil(I used light rapeseed oil you can also use melted butter)
- 300ml milk,(I used coconut milk, you can use your preferred milk)
- 200g blueberriesfresh or frozen (optional)
- pinch of salt
- 3tbsp. oil for frying
The batter can be made in advance and kept in the fridge for up to 2 days (you may need to add a little more milk before cooking) and you can also cook the pancakes ahead of time – then just pop them into the toaster or into a dry, non-stick frying pan to reheat before adding your chosen toppings
If you aren’t a fan of blueberries, then feel free to leave them out – or just add them in for those who would like them. And if you prefer thinner pancakes, then just add a touch more milk to give a thinner batter.
Don’t give in to the temptation to flip the pancakes too early! Wait until little bubbles start to form on the top and they are lightly browning around the edges – if the pancakes are too floppy to flip then they aren’t cooked enough BUT if they are getting too brown then turn down the heat.
When you’re making the batter take care not to overmix it or you’ll end up with tough pancakes – only stir it until the dry and wet ingredients are JUST combined – no more!