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Buckwheat pancakes

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How to make Buckwheat pancackes

 

5 Heaped tablespoons buckwheat flour

1 large egg

oat milk

olive oil or ghee to fry

 

Put the flour into a mixing bowl and make a well in the centre to crack the egg into. Begin to beat in the egg with the flour, adding the oat milk a little at a time. The mix should get to the consistency of  thick double cream, if available, use a hand blender to ensure there are no lumps.

Heat some olive oil or ghee in a pan until hot. Pour in a ladleful of the mixture. Fry for one minute then flip and repeat so that both sides are golden brown.  Serve with  honey or maple syrup, fruit spread, fresh berries and banana and natural live yoghurt.

 

Click here for a .pdf version

 

The Herbal Clinic in Swansea provides natural healthcare with the use of organic herbs, acupuncture and iridology.

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