Buckwheat is what traditional French galettes are made from. Those are the savoury pancakes served with savoury fillings in Brittany. That's what makes these pancakes such a great lunchbox food. Serve with savoury fillings between two pancakes.
110 g Buckwheat flour
1 Egg (beaten)
300 ml Milk or dairy-free alternative
A little oil (coconut, avocado, olive oil)
1
Place the flour in a bowl and add the egg.
2
Add the milk slowly and ensure all the flour is mixed in.
3
Place a small amount of oil in a medium frying pan and heat over a medium heat.
4
Add 2 tbsp. of the batter a tip pan to spread thinly. Once bubbles appear and the surface looks drier flip the pancake and cook the other side.
5
Repeat until the batter is used up.