My mother likes to start her day with buckwheat pancakes at Big Nick’s Greek diner. This is my dairy-free recipe.
Combine the dry ingredients, beat together the wet ingredients and whisk them into the dry mixture without overworking the batter. The batter should remain lumpy; if you mix until the batter is perfectly smooth, the pancakes may turn out too tough.
Heat a frying pan over medium heat with a little oil. I prefer coconut oil, but sunflower oil works as well. Test the frying pan with a small spoonful of batter: if it doesn’t sizzle, the pan’s not hot enough, if the bottom is too brown before bubbles appear on top, it’s too hot. Adjust the heat so that the underside is perfectly golden when the top bubbles but isn’t dry yet. Pour in a ladle for each pancake and sprinkle with berries or a few slices of banana if using. When the underside is golden brown, flip the pancake using a spatula and cook the other side for about 30–40 seconds. Serve hot with maple syrup, butter and extra fresh fruit.
* Cook the baby oat flakes with the water in a saucepan over medium heat for about 5 minutes until the water is absorbed. Remove from the heat and let stand for a few minutes until the oats come away from the base of the pan.
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