Buckwheat Pancakes

 

 

When I say I’ve been burnt out as of late, that isn’t an understatement. Thankfully, for the rest of the month I’ll be staying put in Cape Town and prioritize being present, catching up with friends and family, and trying a few things that are on my radar. After such a jam-packed two months, spending a little time “recentering” is exactly what I’ve been missing. I am looking forward to making a lot more buckwheat pancakes like these with my children and using this time to feel grounded in myself. What do you do to feel more grounded when life is chaotic? I’d love to hear from you.

 

Ingredients

150g buckwheat flour
1/2 tsp baking soda
A pinch or two of salt
A drizzle of vanilla powder
180ml buttermilk
1 tbsp of poppy seeds
2 eggs
1 Tbsp unsalted butter, melted

 

Method

 

1. Add all ingredients (except for the butter) to a food processor, blend until mixture is smooth.
2. Put a small amount of coconut oil on a frying pan.
3. Ladle about 1/4 cup of the batter onto the hot pan.
4. Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side.
4. Flip pancakes over to other side. Cook for another 1-2 minutes, or until nicely golden.
4. Serve with your favourite topping (I used greek yoghurt, a drizzle of maple syrup and a small handful of frozen berries