BUCKWHEAT PANCAKES

Are you looking for a delicious and quick gluten and dairy free pancake, especially for these lazy weekends with summer fresh berries?

Try this, your family won’t even realise that they are nutrition packed and not just white flour - well maybe they will but I am pretty sure they won’t complain.

Ingredients

1/2 cup buckwheat flour
1/2 cup fine brown rice flour
3 teaspoons GF baking powder
1/2 cup ground almonds (almond flour/meal)
2 large free range eggs
1 Tablespoon melted ghee, olive oil or coconut oil
1 teaspoon vanilla extract
1 cups almond milk
Toppings
berries, bananas, your choice - maple syrup, greek coconut yoghurt

Directions
Sift flours with baking powder into a bowl and combine with the ground almonds and pinch of fine sea salt.
In another bowl whisk all the wet ingredients and combine with dry ingredients.
Cover and allow to sit for 15 mins before cooking.
Heat oil gently in heavy based frying pan and dollop in batter mix, large or small.
Cook until bubbles appear on surface and bottom is golden. Flip gently and cook for another 1-2 minutes.
Serve with fruit, yoghurt, maple syrup and lemon wedges.

Enjoy!