If you’re not familiar with buckwheat, it’s an ancient grain that has been around for a really long time (from 6000BC according to the pack!). Originally found in southeast Asia, it’ packed full of strong amino acids and nutritionally surpasses all other flours. It has a nutty flavour that works really well when the flour is made into pancakes! Best of all it is gluten free so everybody can enjoy it!

Buckwheat pancakes

180gms of buckwheat flour
3 eggs separated
170ml of milk of your choice
a pinch of salt
1 large tsp of Baking Soda

Separate eggs, placing yolks into a larger bowl. Add flour, milk and baking soda to the yolks and stir until well combined, forming a smooth batter.
Add a pinch of salt to the egg whites and whisk until they form stiff peaks.
Using a spoon, fold egg whites into the batter to combine.
Heat a nob of butter in a fry pan and cook pancakes one at a time, turning when bubbles rise to the surface.
Enjoy anyway you like them! If you’re keeping sugar on the low down like I am, you might like to try adding corn to the last stages of the cooking process – in the pan. (to do this – once batter is in the pan, top with corn before flipping over).

Delicious!