BUCKWHEAT PANCAKES

Ingredients

1 cup of buckwheat flour; (or flour of your choice, try a gluten free blend or coconut, which seems to be the flavour of the month at present.) For extra fluffy thick style pancakes, use S.R. flour or add ½ tsp of baking powder to the flour.

1 egg beaten

Some rice milk, almond milk, coconut milk or water to get the consistency you desire, (thin crepe style or thick pancake)

Method:

Place coconut oil into a shallow frying pan. Allow this to melt before pouring in some of the mix.

I find using a soup ladle handy, especially if you are doing thin crepes, as you use the base of the ladle to help spread the mix in the pan.

Cook until small bubbles appear and then turn over.

One can spread with berries, sliced banana and yoghurt. Rice syrup can be used if you want it sweet instead of maple syrup.

Use a healthy spread: mashed avocado, tomatoes, cheese, the options are endless.

Cacao powder or cinnamon can also be added to the pancake mix.