
Preparation time
30 min
Number of servings
4
Ingredients
- 3 eggs
- 300 ml of milk (we suggest plant-based milk)
- 120 g of buckwheat flour
- cooking oil (say coconut)
Method of preparation
First, mix the eggs lightly. Then add buckwheat flour and milk. Mix everything well to combine the ingredients. If it seems too thick, add a little water. Fry like regular pancakes. You will get about 5, 6 of them from this measure. You will notice that the batter thickens as you fry the pancakes, but don’t worry. Add more liquid. As for the filling, you can opt for a salty or sweet topping. The good thing about them is that the taste of buckwheat is least noticeable in them. Gluten-free buckwheat pancakes can also be eaten by those who are lactose intolerant, since they are made from plant milk.
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