These Pineapple Buckwheat Pancakes with Tahini Honey Yoghurt are more like buckwheat battered thick juicy slices of pineapple goodness that would equally pass as dessert. Created By Gretchen Lowe at My Weekend Table
2 large eggs
⅔ cup whole milk
1 cup buckwheat flour
1 teaspoon cinnamon
2 tablespoon coconut sugar (or regular)
1 teaspoon baking powder
1 Dole pineapple, peeled and sliced into rings about 1½ cms thick
Coconut oil, for cooking
Tahini Honey Yoghurt
1 cup Greek yoghurt
1 tablespoon tahini
1 tablespoon runny honey, plus extra for serving
Whisk together the eggs and milk. Add the buckwheat flour, cinnamon, coconut sugar and baking powder then whisk until smooth.
Heat a non stick frypan over a medium heat. Once the pan is heated, add coconut oil and dip one slice of pineapple into the batter and then place on griddle.
Cook for 2-3 minutes and then flip. Repeat for remaining slices.
For the tahini honey yoghurt mix all ingredients together and dollop on top on pancakes topping with extra honey and pineapple if you wish.