BUCKWHEAT APPLE AND MOLASSES PANCAKES
- Servings : 12
- Preparation : 15 minutes
- Cook time : 30 minutes
- Calories : 70 cal
- Carbohydrate : 12 g
- Lipid : 2 g
- Fiber : 1 g
- Protein : 1 g
Ingredients
Dough:
- 250 ml (1 cup) gluten-free buckwheat flour
- 310 to 375 ml (1 ¼ to 1 ½ cups) iced water
- 1 ml (1/4 tsp) salt
- 1 ml (1/4 tsp) baking soda (optional)
Toppers:
- 15 ml (1 tbsp) vegetable oil (for cooking)
- 1 grated apple (pressed between hands to remove as much juice as possible)
- 30 ml (2 tbsp.) sulphite-free molasses
Steps
1 In a bowl, mix all the ingredients to prepare the dough. Set aside.
2 In another bowl, grate the apple and press well between your hands to remove the juice. Drain.
3 Add the molasses. Set aside.
4 Heat the oil in a non-stick pan.
5 Add a little batter and cook the mini pancakes for 1-2 minutes on the first side
6 Turn and cook for 30 seconds to 1 minute. 'other side. Remove and reserve on a plate
7 Serve and garnish with the apple and molasses mixture.
Leave a comment