These gluten-free pancakes get their soft and fluffy texture from almond flour, while buckwheat provides the nutty flavor and bulk. I usually skip adding sugar in case someone prefers savory toppings.
Ingredients:
I cup almond flour
1 cup buckwheat flour
1 cup gluten-free flour (I used this)
2 medium eggs
200ml milk (replace with lactose-free or plant-based milk if preferred)
1 tablespoon oil
Directions:
For the batter: Mix all the three flours together in a big bowl. Add the eggs, milk and oil and whisk to a smooth consistency.
Make the pancakes: Heat some oil in a non-stick pan and once the pan is hot, pour a ladleful of batter. Wait until cooked to flip over and then cook the other side. Remove once the sides look golden-brown.
The almond buckwheat pancakes are ready! Serve with cream cheese and smoked salmon for a savory treat. I personally prefer topping my pancake with greek yoghurt and berries, and then spooning some maple syrup on top.