Buckwheat and Brown Rice Savoury Pancakes
Buckwheat is a natural wheat-free grain and together with brown rice flour give these pancakes nutty yet delicious taste. Add some healthy fats and protein in the form of smoked salmon and avocado (or just avocado if you are vegan or vegetarian) and this will become a staple for brunch or breakfast!
These pancakes are the perfect substitute to the traditional blinis which are made with refined flour and oil.
Servings: makes 8 pancakes
-355 ml water
-120 g Brown Rice Flour
-100 g Buckwheat Flour
-1 teaspoon baking powder or tartar baking powder
-1/2 teaspoon Himalayan sea salt
-3 tablespoons Organic Extra Virgin Coconut Oil
-Blend together water, brown rice and buckwheat flour, baking powder, sea salt and two tablespoon of coconut oil.
-Heat the remaining oil in a non-stick pan. Add tablespoons of batter to the pan to form pancakes about 10 cm across. Cook until bubbles appear on the surface, then flip and cook on the other side.
-Serve with smoked salmon and/or avocado and sprinkle with chives and a squeeze of lemon. ENJOY!