Simple buckwheat pancakes, Dutch style! These pancakes are gluten-free, lactose-free and low FODMAP. Perfect for dinner, but also a handy lunch on the go.
Ingredients
200 ml
Buckwheat flour
(200 ml)
600 ml
Coconut milk, reduced fat
((I used unsweetened almond; ))
2 large
Egg
(at room temperature)
1 pinch
Salt
1 spray (about 1/3 second)
Olive oil cooking spray
(or baking spray)
Instructions
Put the buckwheat flour together with the salt into a bowl.
Add the eggs one by one and whisk well in between.
Add the milk little by little. Whisk continuously while adding the milk. If you add the milk too fast the mixture might get lumpy and you want to avoid that.
Heat some oil or baking spray in a pan. Wait until the pan is hot and pour some of the batter into the pan. Coat the bottom of the pan evenly.
Flip the pancake once all batter solidifies. This takes about two minutes and brown the other side. This side is usually done within 1 minute if you made your pancake thin enough.
Repeat this until you have used all the batter. Top your pancakes with your favourite toppings. If you use cheese, you can also add this while baking. Mmm!
