These pancakes are a yummy gluten & grain free alternative that won’t leave you feeling guilty!

Ingredients:
150mls Coconut Milk or milk of your choice
1 Egg
3/4 Cup Buckwheat Flour
1.5 Tsps Baking Powder
1 Tsp Apple Cider Vinegar
1 Tblsp Coconut Sugar or Rapadura
1/2 Tsp Vanilla Powder
Ghee or Coconut Oil for frying

Suggested Toppings:
– A dollop of Organic or Coconut Yoghurt with Warmed berries & Coconut Syrup (if you want some extra protein, add some bacon!)
– Caramelised Peaches (using rice malt syrup) with Natural Yoghurt
– Stewed Strawberries with Natural Yoghurt, Hemp Seeds & Maple Syrup

Method:
1. Mix together the wet ingredients in a bowl (lightly whisk egg first) except apple cider vinegar
2. Add in the buckwheat flour and mix well
3. Mix in the the remaining ingredients until combined into a runny but thick batter consistency
4. On a moderate heat, add ghee or coconut oil to a pan, pouring in batter once heated. Wait for the edges to brown and bubbles to form in the pancake before flipping