Buckwheat & Coconut Pancakes (Gluten & Dairy Free)
An Original Recipe by Not Quite Nigella
Makes 5-6 pancakes
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1 cup buckwheat flour (if you aren't a gluten free eater you can also use plain flour or a combination of plain & buckwheat flours)
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2 tablespoons sugar
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3 teaspoons gluten free baking powder
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fat pinch of salt
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350ml coconut milk or cream (you can also use milk if dairy free is not a concern but your batter will be a bit runnier)
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2 eggs
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1 teaspoon vanilla extract
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Zest of 1/2 an orange or lemon (optional)
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Oil for frying
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Strawberry jam to serve (I used the lovely liquidy three day strawberry jam)
Step 1 - In a bowl measure the flour, sugar, baking powder and salt mixing well. In a measuring jug whisk the coconut cream or milk , eggs, vanilla and zest until combined. Make a well in the centre of the dry ingredients and pour the wet ingredients into the centre mixing the wet and dry ingredients together and remove any lumps (buckwheat is a very fine flour and there shouldn't be too many lumps if any). Set aside for 30 minutes.
Step 2 - Heat a frypan to medium heat and add oil for frying. Ensure that the batter is stirred between making pancakes as sometimes there can be a thicker layer forming on top. Drop ladlefuls of the pancake mixture and turn over carefully once holes start to form on the surface of the batter. Serve with jam or your favourite pancake accompaniments.