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Buckwheat flour itself is extremely nutritious. This simple recipe of fluffy buckwheat pancakes only takes 10 minutes, making it a quick, perfect, healthy breakfast. You can make it more nutritious by adding nuts or berries in it.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 25 min
Prep time – 5 min
Total - 30 min
Ingredients:
Buckwheat flour- 100gm
Banana- 1 pc., mashed
A pinch of Cinnamon powder
Baking soda- ¼ tsp
Cashew nut milk- 130ml
Apple cider- 1 tbsp (vinegar)
Olive oil- 2 tbsp
Oil for grease the griddle
Method-
In a large bowl, add buckwheat, a pinch of cinnamon powder and baking soda. Mix the dry ingredients. Then, take another mixing bowl and add cashew nut milk, apple cider and olive oil, mix the wet ingredients.
Then gradually add the wet ingredients to the dry ingredients and mix well. Now add the banana puree, mix well again.
Heat the pan, brush with oil and add 1 tablespoon of dough to it. Cook on each side for 5 minutes. At the end, add a little honey or dust with powdered sugar and fresh fruit of your choice. Serve hot !!
Note- If you find that the batter is more fluid, you can add a little more buckwheat flour.Storage- Batter can be stored in the refrigerator for up to 3 days.
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