These lovely pancakes are quick to make, contain no gluten (buckwheat is a seed, not a grain) and are rich in both protein and fibre.
For two people (or one hungry person) whisk together two eggs, four tablespoons buckwheat flour, one tablespoon water and 1/2 teaspoon sodium bicarbonate with a fork. Let the mixture stand for five minutes and then give the mixture another quick whisk.
Pour tablespoon sized dollops into a hot frying pan with a little butter – I do just four at a time in my small pan. Flip as soon as the mixture has set on top (at around two minutes) and fry for a further half minute or so. Serve with stewed fruits or butter and a little maple syrup.
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