BUCKWHEAT AND CINNAMON PANCAKES

INGREDIENTS:

Makes 8 portions:
  • 50g of fine buckwheat flour (plain gluten free flour will work also)
  • 40g of fine desiccated coconut
  • 20g of coconut palm sugar
  • 1 tsp of ground cinamon
  • 1 tsp of gluten free baking powder
  • A tiny pinch of pink himalayan salt
  • 80ml of almond milk preferably homemade or a carton if not
  • 5ml rapeseed oil
METHOD:
  • Mix all of your dry ingredients together in a mixing bowl
  • Add your milk and leave to stand for 2 minutes
  • Your mix will start to thicken by itself
  • Stir and then spoon into a hot pan with a little oil making two large and round pancakes using all of the mix
  • Cook for 3 minutes until the pancakes start to bubble, then flip them onto the other side using a slice
  • Cook on the other side for the same time again
  • Plate your pancakes on top of the other and decorate them with anything you like
  • I love to use banana of make a compote with fresh berries and drizzle a little maple syrup over the top