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!

Recipe

• 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

Method:

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.