Treat yourself and your loved ones to Wholegrain Buckwheat Pancakes on Sunday morning.
This blog post is dedicated to my Mum. She is the best Pancake and Pikelet maker I know. When my sister and I were young she used to make us Pikelets after school and I always look forward to eating her Pancakes, whether they be sweet or savory.
1 cup Wholegrain Buckwheat Flour
1 cup Almond Milk
1 Organic Free-range Egg
1 pinch Salt
1 cup Blueberries
Add the flour, milk, salt and egg to a bowl and whisk until well combined. Set the mixture aside for 10 minutes.
Melt butter in a medium/hot fry pan. Pour 1/6th of the mixture into the centre of the pan and rock the mixture around until a thin layer of batter coats the bottom of the pan. Return the pan to the heat. Flip the pancake when small bubbles appear all over the surface (about 2 minutes) and when the underside is golden brown. Cook the second side for a further 2 minutes or until it too is golden brown.
Form a stack on a warm plate and serve with the blueberries and agave syrup.