These sound delicious so I will be trying them at some point, probably using coconut oil to cook them. My daughter likes a good pancake and has always enjoyed buckwheat pancakes when I have made them so I may have to share. Oh well I’m sure that’s just one of the joys of parenthood.
I am also wondering whether they could be made minus the banana to leave 24 hours in the fridge and then add the banana before cooking. A bit more galette like with a little more of a developed buckwheat flavour.
I don’t get why pancakes themselves have to be relatively plain. They’re always used as the base for the beautiful, delicious toppings, and are rarely ever designed to provide the flavour themselves.
Well I believe in the humble pancake. I believe in a pancake which can hold it’s own, with or without any added extras. Does that mean they shouldn’t be loaded with all sorts of amazing bells and whistles? Hell no. I just mean to say that pancakes should be a mighty firework display of flavours and not just a sad flat cake with a sexy garnish. On that note, I introduce to you my new baby; the Gingerbread Buckwheat Crepe. It’s wholesome and satisfying, like cookies from a grandparent, but with fewer questions about your current employment status and non-existent significant other.
100g Buckwheat Flour
250ml Unsweetened Almond Milk
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