Mum and I are about to set out on a ROADTRIP! Woohoo!! So sustenance required!!
This recipe was one I made in home economics at primary school! But I’ve subbed out the flour, milk and sugar to make it lactose, gluten and refined sugar free and low fructose!! You could sub the butter out for any nut butter and replace the egg with a chia egg to bind.
Buckwheat produces a naturally drier pancake however the fats compensate for this. Buckwheat is a fabulous gluten free flour – one of the most alkalizing and highly beneficial for bloodtype A’s (me), who thrive on an agrarian diet high in carbohydrates, low in fat.
Recipe (makes 7 good sized pancakes)
1/2 cup rolled oats
1/2 cup milk of your choice
1/2 cup buckwheat flour
2 tsp aluminium free baking powder
1/2 tsp himalayan salt
2 T grassfed butter
2 -3 T brown rice syrup
1/2 tsp xanthan gum (optional)
Coconut oil to cook
3/4 cup blueberries
1 T brown rice syrup
Combine rolled oats and milk and let stand for 5 minutes. Add flour, salt, egg and sugar and stir. Add melted butter. Sprinkle xanthan gum in top and stir in quickly without overstirring. Cook in coconut oil. Serve loaded with the blueberries and more brown rice syrup.