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Buckwheat Flour Pancakes

In France, children look forward to Wednesdays as they don't have school in the afternoon. Many mothers have a day off at work to enjoy the free half day with kids. Most of the children have some planned activities but I keep all four kids at home so they can have some free play time which they really enjoy. My 8 year old daughter loves to make pancakes and she often acts like a real 'chef' in the kitchen, giving my 5 year old and 3 year old directions. To swap the unhealthy ingredients in regular pancakes ( white flour and processed sugar), I came up with a recipe which uses buckwheat flour and coconut sugar. Also, I replaced cow's milk with homemade almond milk as I am dairy sensitive. To find out more about buckwheat, a highly nutritious grain, check this article. Make sure to double the amount of ingredients as these pancakes are gobbled up!

Buckwheat Flour Pancakes

•1 cup buckwheat flour •2 tablespoons coconut sugar •2 teaspoons gluten-free baking powder •1/2 teaspoon salt •1 cup almond milk •2 tablespoons ghee or unsalted butter, melted •1 large egg

• grated lemon zest, 1 tablespoons of poppy seeds, one drop of lemon essential oil(optional)

Mix all ingredients and let stand for half an hour in the fridge. Use a cast iron skillet (preheat for 10 minutes prior to making the pancakes. Do not use non-stick cookware! Read about toxicity of non-stick cookware here and here.

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