One of our favorite things to eat for breakfast are pancakes. Oh who are we kidding….we could eat them all day! However, achieving the perfectly thick yet fluffy pancakes while dealing with some food intolerances was quite a task. After experimenting day after day I think we found something that’s pretty close to perfection!
- 1/4 cup + 1 tbs buckwheat flour
- 1 ts baking powder
- 1/4 ts baking soda
- Pinch of salt
- 1 tbs sugar
- 1 (organic) egg white
- 1/4 cup quark (can be substituted by thick yoghurt)
- 4 tbs + more milk (we used almond milk)
- Optional: 1 ts vanilla extract
Step 1: Mix buckwheat flour, salt, baking powder en baking soda and set aside
Step 2: Whip the egg white until it forms stiff peaks, while gradually adding the sugar (this should take a couple of minutes)
Step 3: Carefully mix the quark, 4 tbs of milk and vanilla if using into the egg white, mix till combined, don’t overbeat!
Step 4: Gradually mix in the flour mixture. If the mixture is too dry, add another tablespoon of milk. The consistency should be quite thick and a little bit slimy (see picture).
Step 5: Bake the pancakes until bubble form on the top, then flip and watch them grow!
Serve with maple syrup or honey, fruits, yoghurt, whatever you’d like!