Italian-Style Buckwheat Pancakes with Amatriciana Sauce
A twist on traditional buckwheat pancakes, served with a tangy amatriciana sauce. Perfect for a savory breakfast or brunch.
Ingredients
- ●1 cup buckwheat flour
- ●2 eggs
- ●1 cup almond milk
- ●2 tbsp olive oil
- ●2 cloves garlicminced
- ●1 cup diced tomatoes
- ●4 slices guanciale or bacon
Instructions
- 1
In a large bowl, whisk together buckwheat flour, eggs, almond milk, and a pinch of salt.
- 2
Heat a non-stick skillet or griddle over medium heat.
- 3
Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
- 4
Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- 5
Flip the pancakes and cook for another 1-2 minutes, until golden brown.
- 6
While the pancakes are cooking, heat the olive oil in a small saucepan over medium heat.
- 7
Add the minced garlic and cook for 1 minute, until fragrant.
- 8
Add the diced tomatoes and cook for 2-3 minutes, until they start to break down.
- 9
Crumble the guanciale or bacon into the saucepan and cook for another minute.
- 10
Serve the pancakes with the amatriciana sauce spooned over the top.