Ingredients
330 g (2 1/3 c.) buckwheat flour
1 tsp salt
8 1⁄2 dl (3½ c.) water
2 Tbp chia seeds
Instructions
Place all the ingredients in a blender and blend until smooth. Add more water as needed to get a thin batter. Pour 1 dl of batter on a warm frying pan and quickly rotate the pan so that the batter spreads out in a thin layer. Fry until the top of the pancake is dry. Carefully losen the pancake and flip. Fry until golden brown on the bottom.