Servings: 0 serving
—
Satiated bellies,
A dish of ancient wisdom.
A peaceful delight.
A dish of ancient wisdom.
A peaceful delight.
Equipment
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup almond milk
- 2 tablespoons melted butter or coconut oil
- 1/2 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- 4 tablespoons freshly chopped herbs (such as parsley, thyme, and oregano)
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Pinch of sea salt
- Freshly cracked black pepper (optional)
Instructions
- Begin by sifting the dry ingredients into a large bowl: 1 cup buckwheat flour, 1 teaspoon baking powder, and 1/2 teaspoon sea salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup almond milk, 2 tablespoons melted butter or coconut oil, 1/2 teaspoon maple syrup, and 1 teaspoon apple cider vinegar.
- Slowly add the wet ingredients to the dry ingredients, stirring until the lumps are gone.
- Heat a nonstick pan over medium heat for at least five minutes.
- When the pan is hot, pour 1/4 cup of the batter in the center and spread it into a thin pancake.
- Cook the pancake for about two minutes until the edges begin to look dry
- Carefully flip the pancake with a spatula and cook for an additional 1-2 minutes.
- Transfer the cooked pancake to a plate and repeat the process with the remaining batter.
- Drizzle the savory herb topping over the pancakes and garnish with freshly cracked black pepper and a sprinkle of sea salt.
- Enjoy your pancakes with a sense of appreciation for the natural gifts of the earth
Tried this recipe?Let us know how it was!
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06/10/2024 12:05 pm GMT
