You can never have too many pancake recipes, and having a buckwheat one up your sleeve is essential. Buckwheat flour has a nutty, earthy, aromatic flavour – and it's naturally gluten-free friendly.
- 1 cup buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tbsp brown sugar
- 1 pinch of salt
- ¾ cup buttermilk
- 1 egg
- 2 tbsp butter, melted
- ½ tsp vanilla extract
- zest of ½ orange
- coconut oil, for cooking (or another vegetable oil)
- whipped cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Keep pancakes warm in an oven heated to 95˚C (200˚F).
1. Combine buckwheat flour, baking powder, baking soda, brown sugar and salt in a large mixing bowl and stir to combine.
2. In a separate bowl, combine buttermilk and egg and whisk together. Add melted butter and vanilla and mix to combine. Add orange zest and mix.
3. Pour wet ingredients into dry ingredients, stirring to combine. Add blueberries and stir in gently.
4. Melt coconut oil in a frying pan. Pour some batter into heated skillet and cook until you see small bubbles coming up on the edges of the pancake. Slide a spatula under the pancake to check they're done. Flip and cook the other side.
5. To serve, top pancakes with whipped cream, honey, and blueberries.