Buckwheat and Hazelnut Pancakes
This recipe for Buckwheat and Hazelnut Pancakes is the one I tried for the first time which is quick and easy recipe with healthy buckwheat
- 50 g / 1/2 cup hazelnut meal
- 120 g / 3/4 cup buckwheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut sugar
- 310 ml / 1 1/4 cups oat milk (or any other dairy-free milk)
- melted coconut oil for greasing the skillet
Add all the ingredients (except the oat milk) to a bowl and mix well. Slowly pour in the oat milk and whisk to combine. You’ll get a fairly thick batter, which is what you’re looking for.
Using a pastry brush, grease a large non-stick skillet with the melted coconut oil. Turn the heat to medium and, when the pan is hot, drop for each pancake 3 to 4 tablespoons of the batter. Cook the pancake for 2 to 3minutes or until its top has just started to set. With a spatula, turn it over and cook for one additional minute.
Repeat the process with the remaining batter. Make sure you grease the pan with additional coconut oil each time you drop the batter into the skillet. Serve the pancakes with agave nectar or maple syrup or, as shown above, with a raspberry-date compote and banana slices.