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Buckwheat Pancakes - dairy free


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Ingredients

60 g

Buckwheat Pancakes - dairy free

  • 60 g Ghee, or Coconut oil
  • 340 g coconut milk, or rice or oat milk
  • 3 eggs
  • 250 g buckwheat flour
  • 1/4 level tsp salt
  • 1 tbsp Baking Powder, gluten free
  • 2 tbsp Ghee, for frying
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Recipe's preparation

    Buckwheat Pancake batter
  1. Weigh 60g of ghee into your thermomix bowl and cook for 2 minutes, 60 degrees, speed 1 to melt.
  2. Add the milk, eggs, baking powder, salt, and buckwheat flour and mix for 10 seconds on speed 5.
  3. Scrape down the sides and mix for a further 10 seconds on speed 5 or until well combined.
  4. Heat extra ghee in a frying pan on medium to medium-low heat. Use a paper towel to spread it out evenly across the pan.
  5. Pour about 1/4 - 1/3 cup pancake batter into the pan and cook for 1 – 2 minutes until the first side is bubbling, this means it's cooked.

    Flip with a spatula and cook the second side for 1 minute.
  6. Place your cooked pancake on a warm plate covered with a paper towel. Repeat the process until all of the pancake batter is used up and you have a stack of beautiful pancakes.

    Add more ghee to your pan as you go to avoid sticking – this depends on your frying pan
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Tip

Thinner Pancakes - Add another 2 TBSP Coconut milk

Optional sweetener - I like these without sugar, but you can add 15g of sugar with the other dry ingredients for a sweeter batter. Use coconut, raw or rapadura sugar for a less processed option.

Blueberry Pancakes - Scatter 1 tbsp berries onto each pancake right after pouring batter into the frying pan, before bubbles start to form.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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