These were a complete accident and easily makes the Top 5 of best mistakes I've made in my life. Crispy, fluffy and delicious is not what I expected but exactly what I got.
I have a long running strong dislike of Buckwheat flour. I think it tastes revolting and that's not an exaggeration. My mum seemed to be well ahead of her time when it came to 'wholefoods' and I have not so fond memories of her Buckwheat bricks. Basically healthy pancakes she tried to sell to me as a treat that she served up with sugar free jam. These so called pancakes could break a tooth, cause me to gag and 100% know if I had tried throwing them against the wall, the wall would have come off second best.
I had found some juicy dried Raspberries that I was keen to use in something, anything and I decided that pancakes would be a good idea. After searching through the recipes I had, I was missing ingredients to make any of them, I didn't have Ricotta for the Gather and Feast version and I didn't have any pre-soaked Quinoa to try out Amy Chaplin's either.
So I made it up, figuring that using the nut meals would mean I would have quite a dense and heavy result. I completely forgot about the Raspberries and the result was both shocking and amazing at the same time.
Try them for yourself, I'd love to hear what you think. I'm wondering if the type of Buckwheat flour you use changes the result much, I used a fine ground organic Buckwheat flour from Terra Madre. Lucky I have plenty of it left. Bring on weekday pancakes I say, breakfast, lunch and dinner.
USE THIS (made approx. 16 palm sized pancakes.)
1/2 cup almond meal (unbleached if possible and find ground)
1/2 cup hazelnut meal (find ground)
1 cup buckwheat flour
1/2 tsp baking soda
1/8 tsp baking powder
1 tsp cinnamon powder
1 tsp vanilla extract
1/4 cup maple syrup
1 egg (lightly beaten)
1 cup Coco Quench coconut milk
* I use all organic produce and occasionally hazelnut meal is tricky to source, so I would sub with more almond meal. If you like a little crunch, don't bother sifting or grinding down your nut meals further)
1. Sift almond meal, hazelnut meal and buckwheat flour into a medium sized bowl.
2. Add the baking soda, baking powder and cinnamon powder. Mix the dry ingredients together.
3. Make a well in the centre and add the vanilla extract, maple syrup and egg.
4. Starting from the centre, stir gently and incorporate portions of dry mix a little at a time ensuring it's all mixed thoroughly. Be careful not to over mix.
5. Stir in the coconut milk 1/4 cup at a time. The mix will be pretty sticky still but 'loose'.
6. Heat a fry pan on medium heat (I use a cast iron skillet and don't require much oil, otherwise heat coconut oil to ensure a non stick surface).
7. Drop full tablespoons of mix into your pan (if it's a bit sticky, use your finger to slide the mix off the spoon).
8. Wait for the first bubbles to appear, then flip and cook until golden.