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Breakfast
10 Pancakes
15 minutes
3 minutes
These buckwheat pancakes are a wholesome, family friendly treat that can be enjoyed at any time of the week! It is made with gluten free buckwheat flour, lightly spiced with cinnamon, and brown rice amazake. Amazake (translated as ‘sweet sake’) is a thick and creamy, naturally sweet, dairy free Japanese dessert. Made with three ingredients - water, whole grains and salt. A few teaspoons gives the batter a natural sweetness and added texture.
Top it off with some barley malt syrup, which has a thickness like molasses, but isn’t as sweet as that of sugar, honey or maple.
Author:
1 cup buckwheat flour
sprinkle of cinnamon
1 cup warm water
2 heated tsp amazake
1 tsp baking soda
a pinch of salt
coconut oil
Drizzle barley malt syrup
Berries
Combine all the ingredients together (except for the coconut oil), fold together until everything is well combined.
Warm 1-2 tbsp coconut oil in a large frying pan, the scoop around 2 tbsp batter per pancake. Cook for around 3 minutes, or until you see small bubbles start to form then flip. Cook for another 1-2 minutes on the other side.
Top with the barley malt syrup and berries!
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