Buckwheat pancakes

makes 6-8 pancakes

Ingredients:

- 70g buckwheat flour

- 70g rice flour

- 1 tsp baking powder

- ½ tsp himalayan pink salt

- 300ml coconut milk (use any milk of choice)

- 1 tsp lemon juice

- 1 tbsp coconut oil (melted) plus extra for greasing

- 1 tbsp rice syrup

Optional:

- cocoa nibs

Method:

Place the buckwheat flour, rice flour, baking powder and salt into a large bowl and mix well.

Then place the milk, lemon juice, coconut oil and rice syrup into another bowl and mix well, stir in the dry ingredients and mix gently until just combined, being careful not to overmix.

Wipe a frying pan lightly with some coconut oil and place over a medium heat. Cook until air bubbles start to apear on the surface of the pancake. Do not turn until this point. Turn the pancake and cook for about 1 minute on the other side, until set. Repeat until all the mixture is used and cooked.

Serve in a stack, layered with blackberry compote and yoghurt, or with fresh fruit and agave syrup. Or just a bit of everything with a sprinkle of cocoa nibs to make it extra delicious!

Blackberry Compote

Ingredients:

- 200g blackberries, rinsed and drained

- 2 tsp water

- 1 tbsp honey

Method:

Place the ingredients in a pan over a low heat. Simmer for 10 minutes, stirring occasionally, until berries are lovely and soft.

Blend the compote until smooth and serve warm or chilled with pancakes, granola or yoghurt.