• Buckwheat Pancakes

    Buckwheat Pancakes

    Ingredients: (serves 10 small / medium size)

    • 8 oz (8 tablespoons) gluten free flour or buckwheat flour (purchase from health food store)
    • 2 medium organic eggs
    • 1 pint milk – cows / goats / soya (to lower calories 1/2 milk / 1/2 water)
    • Coconut oil
    • Fruits of choice – raspberries, blueberries, strawberries, kiwi
    • Organic agave syrup

    Method:

    • Sieve flour into a bowel
    • Make a whole in the middle of the flour and crack in the 2 eggs
    • Mix gently, adding the milk in slowly until smooth
    • Put the mix in the fridge for 30/60minutes to set

    Cooking:

    • Put a teaspoon of coconut oil on a medium heated pan (small / medium size), gently poor some mixture of the pan until it is even.
    • When one side is lightly browned turn the pancake over.
    • when cooked serve with mixed fruit and a small amount of agave syrup if required.