Pancakes for breakfast is always a good idea. It is my most favourite breakfast dish. Already as a child, I remember how happy I was when my mother made pancakes. I loved to eat pancakes topped with jam and sour cream or sugar strawberries. My mouth starts watering when I am thinking about those days.
I have learned from my sister, how to prepare buckwheat crepes. She is on a gluten free diet, therefore knows very well how to substitute the regular flour. It is actually super easy to make these crepes, you need 1 part buckwheat flour, 1 part fluid and 2 eggs. It is crucial to leave the batter for at least 30 minutes, or even overnight, in the fridge, to get the right consistency.
For the crepes:
1 cup buckwheat flour
1 cup almond milk (any other dairy free option)
1 cup water
1 tbsp cocoa powder
1 tbsp coconut oil
Pinch of salt
2 handfuls of berries
- Mix all crepe ingredients and put the batter in the fridge for at least half an hour or overnight.
- Heat the pan over medium heat, add a little bit of coconut oil and pour in a small ladle of batter.
- Let the crepe cook for about 1 minute and flip the crepe with the spatula, cook for 3o seconds more.
- Serve with jam, fruits or whatever you can imagine. I served the chocolate crepes with pureed mango and berries.