BUCKWHEAT PANCAKES WITH FRUIT FILLING 

Buckwheat is a high protein alternative to regular wheat flour. Both buckwheat and the almond make a great gluten- free breakfast option. 

INGREDIENTS

 Buckwheat flour (Down to Earth is what I used)   - 1/2 cup

 Almond meal (almonds ground as finely as possible) - ½ cup

 Baking powder  -  1 tsp

 Honey  -  2 tbsp

 Egg, beaten (optional)  -  1

 Milk     -   1 cup

 Oil  -  2 tsp

1 banana sliced or strawberry or any berry filling

1 teaspoon butter, as needed to coat the pan. 

METHOD 

In a large bowl, mix the dry ingredients together- buckwheat flour, almond flour and baking powder to combine. One at a time, add the egg (if using), milk, honey and oil to the buckwheat mixture. Heat a large skillet or tawa over medium heat. Add a spoon of butter. After the butter melts pour one small ladleful of pancake batter for each pancake onto the hot, greased skillet. Place the fruit filling at the center of each pancake. 

Cook each pancake for 1-2 minutes, or until the edges look golden brown and bubbles break the surface. Fold over and flip each pancake and cook on other side for approximately 1 minute, or until cooked through. Serve immediately topped with a little powdered sugar.

To make it fun I try to pour the pancakes into different shapes and make chocolate chip or fruit eyes and smileys. 

SUBSTITUTES 

Buckwheat can be replaced with regular whole wheat flour if needed and the honey can be omitted and a spoonful of natural brown sugar can be added.

Contributed by

Durga Menon, is a baker and firm believer in eating healthy. She has been running LLUVIA BAKERY , an entirely whole wheat bakery, for the last 4 years. Baking bread is her passion and has been reaching out to health enthusiasts through her home delivery business.

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