I did it... I have finally passed all summer term examinations! To say that I am happy is to say nothing! Yesterday I just spent the whole day in bed, sleeping after a farewell party, reading a book in between and planning out summer holidays. About that, in two weeks I am leaving for Germany for a month! I am so so so excited. I wanted to spend summer holidays somewhere far from home to distract the mind, so I hope this journey will be a bit of change for me. I am gonna stay in Dresden, though I really want to travel the country a lot. And also I thought about spending a few days in Prague. So, if some of you feel like sharing a cup of coffee with me, it would be a pleasure!
I made these pancakes something like a week ago, when I was preparing for examinations. These are a great healthy, nutritious and gluten-free breakfast. I have cooked with buckwheat flour for the first time and I have to say that the nutty taste of buckwheat is just amazing! I am already experimenting with buckwheat in different recipes and hope to share the results in the upcoming posts.
BUCKWHEAT POPPY SEED PANCAKES with BLUEBERRIES
gluten free & sugar free
1 cup buckwheat flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
pinch of salt
2 tbsp honey
2 cups milk (regular or plant based)
zest of one lemon
1 tsp vanilla extract
2 tbsp vegetable oil (I used olive oil) + more for frying
3/4 cup blueberries
1. In a bowl combine buckwheat flour, baking powder, baking soda, poppy seeds and pinch of salt.
2. In a smaller bowl mix eggs, honey, milk, lemon zest, vanilla extract and oil.
3. Add wet mixture to the dry and mix until it is smooth. Carefully stir in the blueberries.
4. Heat a nonstick frying pan with 1 tbsp oil. Place the batter on the pan to form a 2.5 - 3 inch/5-6 cm pancake. Help yourself to flatten and form a round pancake with a spoon, while the batter is thick. Fry on both sides until golden brown.