Buckwheat Pancakes

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Nutrition Facts Amount per serving – Calories 143.5, Total Fat 7.4g, Saturated Fat 6.2g, Total Carbohydrate 18.9g, Dietary Fiber 2.7g, Total Sugars 5.2g, Protein 2.5g, Cholesterol 0mg, Vitamin D 0IU, Calcium 86.8mg, Iron 1.5mg, Potassium 351mg and Sodium 81mg.

15 minutes
10 minutes
Difficulty: Easy
Serves: Serves 4
135g buckwheat flour
225ml almond milk, unsweetened
2 1/2 teaspoons baking powder
45g maple syrup
1 teaspoon vanilla extract
2 teaspoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup fresh mixed berries


1. In a medium bowl, add flour, baking powder, cinnamon and salt and mix.
2. Pour in almond milk and gently fold the ingredients.
3. Add lemon juice, maple syrup, and vanilla extract. Mix well until everything is combined. It is normal to have a few lumps at this stage.
4. Let it rest for 10 minutes.
5. Meanwhile, place a non-stick pan on medium heat. Use cooking spray to grease the pan.
6. Scoop 1/4 cup of the batter and pour it into the frying pan. Let it sit for 2 to 3 minutes until you see small bubbles appearing.
7. Carefully flip the pancake and let it cook on the other side until it gets a golden colour.
8. Take it off the pan and continue to cook until you have used up the batter.
9. Serve it with fresh berries and maple syrup on top. Enjoy!

Notes: It is best to not over mix the batter. Leave lumps if necessary. Store the leftover pancakes in the refrigerator for up to 5 days. Reheat them in a toaster. You can add fresh blueberries to the batter.