Buckwheat Pancakes/ Pikelets/ Wraps GF DF GF

This recipe is so versatile, healthy and tasty. With endless toppings to choose, you can easily make this a sweet or savoury meal, snack or use as a lunch wrap.

Ingredients:

- 2 cups buckwheat flour

- 500mls of filtered water, coconut water, almond milk or rice milk

- 1 levels teaspoon of baking powder (GF)

- 2 eggs

- Oil for cooking

Method:

- Place you milk/water and eggs into a bowel and whisk together. 

- Slowly add your baking powder and buckwheat flour whilst you continue to whisk. Once all combined check the consistency, you want it to be fluid but not overly runny.

- Heat some oil in a large saucepan on medium heat, once hot turn down to a low heat.

- Place you mixture into the saucepan, altering the quantity depending on whether you are making pikelets or pancakes or wraps. 

- Cook each side for only a couple of minutes, you will notice the mixture begin to firm and turn golden. 

- Choose your toppings!

- These will keep in the fridge in an airtight container for a couple of days however they will stiffen slightly, just reheat them quickly on the stove to bring back their flexibility.