We love pancakes in our house, and this recipe is delicious, I find buckwheat is good for pancakes and waffles, but not so much for big bakes.
Buckwheat is actually the seed of the plant and not a grain or a wheat at all, yes, buckwheat is gluten-free which is good news for all of us! It is not a cereal or a grain, and it is related to rhubarb!
- 2 eggs
- 250ml Almond milk
- 1 tsp Vanilla extract
- 1 tsp of coconut sugar
- 200g buckwheat flour
- 1 1/2 tsp baking powder (gluten free one if possible)
- 1 tsp ground cinnamon
- 1 tbsp coconut oil
Whisk the eggs, milk and vanilla together in a jug. Sieve the flour into a mixing bowl and add the baking powder and cinnamon. Gradually add the wet ingredients to the dry and whisk. Add a pinch of salt and leave to rest for 1 hour.
Heat the coconut oil in a frying pan on a medium heat. Add a large spoonful of batter to the pan and make a pancake. Once golden, flip the pancake over. Repeat with the remaining batter. Separate with baking paper and keep warm.
Top with the berries and bananas, 1 tbsp greek yogurt and a drizzle of honey.