These airy buckwheat pancakes from Renée Kemps are a tasty variation on the classic American pancakes . Delicious for Sunday breakfast.
For 2 people:
- 2 eggs
- 100 grams of buckwheat flour
- 240 ml almond milk
- 1 tablespoon baking powder
- 1 tablespoon honey
- 1 tablespoon cinnamon (optional)
- 1 tablespoon vanilla paste (or extract)
- Pinch of salt
- Coconut oil for frying
Separate the eggs and beat the egg whites lightly in a spotless bowl. Mix the egg yolks with the honey and beat until fluffy and pale. Add the rest of the ingredients (except the coconut oil and the egg white) and mix. Gently fold in the egg whites.
Now ingredients of your choice can be added: chocolate chips, fruits and spices. Preheat a frying pan with a knob of coconut oil. Use about 60 milliliters of batter (1/4 cup) per pancake and pour the batter into the pan. Fry on both sides until golden yellow.
Stack and serve with desired topping.
Source: Culy by culy.nl
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