Buckwheat pancakes (20 pieces)
Preparation time: 30 minutes
250 g buckwheat flower
750 ml lactose-free milk or soymilk
Pinch of salt
1. Blend with a mixer or whisk the flour with the milk and the egg. Add a pinch of salt and 2 tablespoons of oil.
2. Heat 1 tablespoon of oil in a frying pan. Add about 2 tablespoons of batter into the pan, leave it for a few minutes until the middle of the pancake is almost solidified and brown. Turn it over and cook this side.
Instead of the buckwheat flour you can use gluten-free flower, rice flower or a mixture of this flowers. The egg can be replaced by a half of a mashed banana. Delicious with some syrup or strawberry jam!