Breakfast, Lunchbox, Sweet
October 22, 2014
1 cup of buckwheat flour
1 teaspoon of gluten free baking powder
1/3 cup of coconut sugar or rapadura
½ cup of milk of your choice
coconut oil or butter (for frying)
Sift the buckwheat flour & baking powder together in a mixing bowl.
Whisk in the coconut sugar. Then whisk in the milk and eggs until its smooth and well combined.
Heat a frying pan on a low to medium heat and coat with a little coconut oil or butter.
Pour tablespoons of the mixture into the pan and cook for a minute or until bubbles appear on the top. (Cook about 4 at a time)
Flip them over and cook on the other side for another minute or until they are cooked through and golden.
Transfer them onto a plate and finish cooking the remainder of the mixture.