Warming and spicy – just perfect for winter weekend breakfasts.
- 1 cup buckwheat flour
- 1 cup white flour
- 1/2 cup coconut or brown sugar
- 1.5 teaspoons ground ginger
- 1 teaspoon mixed spice
- 2 teaspoons baking powder
- 1 pinch salt
- 1/4 cup molasses
- 1 Large egg
- 2 cups milk (just under if you like them thick)
- In a large bowl, mix together the buckwheat flour, regular plain flour, the spices, the sugar, baking powder, and salt.
- Add in the egg, milk, and molasses.
- Stir with a whisk until all ingredients are incorporated, and then stir a little bit harder a little bit longer to activate the baking powder and ensure the bubbles start to form so you get lovely, light little pancakes.
- In a large, heavy-bottom frying pan, melt some butter or coconut oil to medium heat.
- Spoon in the required amount of batter – I keep it fairly thick and only have little pikelet or silver-dollar-sized pancakes, but you can ladle out a larger pancake too.
- When the bottom is golden brown and the edges look almost set, you can flip them. I often keep an eye on the heat as some will cook faster than others as the pan heats up. I adjust it as necessary. But when the other side is browned, they’re ready to go!
- Serve as-is in lunchboxes, or with syrup for breakfast. Also really good with raspberry chia jam!
Keywords: gingerbread pancakes, buckwheat pancakes,