Buckwheat Pancakes (GF DF EF)
GF=gluten free DF= dairy free EF= egg free
with Tahini & Maple dipping sauce
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
- Heat your heavy skillet or frypan nice and hot
- Put all the dry ingredients into a jug or bowl, add water to blend to batter
- 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.
- Oil your pan (we brush it on thinly with a natural bristle pastry brush)
- Pour/ladle a pancake into the pan
- Cook a minute or two, then turn and repeat
- Cook as long as you prefer for either soft or crispy pancake
- Combine all the sauce ingredients
Blend until smooth with a fork - Adjust the water to suit your preference for a thicker or thinner sauce.
Serve and enjoy!