| Servings | serves |
Ingredients
- 1/3 cup Buckwheat Flour
- 3/4 cup Boiling Water
- 1/2 cup Orange Juice
- 1 Egg
- 2 tablespoons Sugar
- 1 Orange zested
- 1/2 cup Plain Flour
- 1 1/2 teaspoons Baking Powder
- 1 tablespoon Canola Oil
- 1/4 teaspoon Vanilla Essence
Ingredients
| |
Instructions
- Whisk buckwheat flour and water.
- Whisk in juice, then blend in egg, sugar and zest.
- In a small bowl, combine plain flour, baking powder and baking soda.
- Add dry ingredients to buckwheat mixture and stir until just combined. Stir in oil and vanilla.
- Lightly spray non-stick frypan with cooking oil, Heat over medium heat. When frypan is hot enough that water droplets jump before evaporating, ladle in batter (3 tablespoons per pancake). Cook for about 2 minutes or until edges are dry and tops are covered with bubbles.
- Flip pancakes and cook for about 1½ minutes more or until golden brown on second side. Repeat with remaining batter.
Recipe Notes
Per serve: 1024 kilojoules, 7g fat (1g saturated), 859mg sodium, 39g carbohydrates, 2g fibre, 5g protein
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