Updated: Nov 20, 2019
These crêpes are a go-to breakfast, lunch and dinner for me - and the options for toppings are endless!
Buckwheat flour makes a great gluten-free, nutrient dense alternative to conventional wheat flour. Buckwheat crêpes, galettes or pancakes topped with live yoghurt, nuts, seeds, fruit and a little raw honey are a great way to start the day. If you are in the mood for savoury you can top them with mashed avocado, egg and fresh herbs instead.
Buckwheat flour - 2 cups
Egg - 1
Water - 3 1/3 cup
Pinch of salt
Coconut oil/Butter (for frying)
Stir the salt through the buckwheat flour in a mixing bowl
Add the egg and water and whisk until you have a smooth batter
Heat a little of the coconut oil/butter in a pan
Ladle batter into pan (about one soup ladle full), move the pan around to spread the batter around the whole pan
Flip when the pancake comes away easily from the pan
Repeat with the remaining batter, serve with toppings of choice.
Note: These pancakes keep well in the fridge and can be heated up in a pan or the microwave for a quick lunch/dinner or breakfast. They are also equally delicious cold.
Ideas for toppings: