Buckwheat is a powerhouse of nutrients. Being gluten free, it can be an excellent substitute for wheat, rye, barley and oats. It has a high content of fiber and protein, and significant amounts of iron and magnesium.
Besides, it contains all the eight essential amino acids. Buckwheat is also packed with phyto nutrients which are amazing disease fighting organic components.
Recipe Cuisine: Indian
Total Time (Minutes): 20
1 large egg
½ cup buckwheat flour
⅓ cup milk
½ tsp baking powder
1 tsp oil
Whisk together the egg with milk.
Add the buckwheat flour and baking powder. Whisk until smooth.
The batter should be thick but pourable, so feel free to add a touch more liquid or flour to achieve your desired consistency.
Heat a skillet on low to medium heat. Roughly pour Â¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear.
Flip and cook for another 1-2 minutes. Transfer to a plate and serve with topping of maple syrup/fruits.