Buckwheat Pancakes
Buckwheat pancakes can be a surprisingly good option for people following a Candida-friendly diet—when made with the right ingredients. Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It provides slow-burning carbohydrates, fibre, and important minerals that support stable energy levels and digestive health.
Servings: 12 pancakes
Ingredients
- 1 cup buckwheat flour
- 1 large egg
- ½ cup rice milk (depending on thickness desired)
Step-by-Step Instructions
- Place flour in a mixing bowl and mix in the egg first.
- Pour in half the rice milk, whisk well, add more rice milk until the desired thickness.
- Drop a large spoonful of the mix into a hot buttered pan. Brown on both sides and serve while warm.
- Make a stack, cover with a tea towel to keep warm. Serve with butter, lemon juice, maple syrup, and fresh berries.