145 g milk (rice, almond, coconut)
50 g buckwheat flour
50 g ground almond meal
2 tbsp ground flax seed (linseed)
2 tbsp sunflower seed
2 tbsp pumpkin seed
1/2 tsp bicarb soda (baking soda)
1 tsp apple cider vinegar
Optional- add a couple of eggs & 50g coconut flour
Mix all ingredients in a bowl and let rest for 15 minutes.
Heat a pan with a little olive oil and drop in about 2 tablespoons of batter for each pancake. Cook each side for approx 2 mins on a low heat, until golden brown.
Serve topped with flaked or smoked salmon, cream cheese and dill for a savoury classic, or with blueberries and cinnamon coconut cream for a sweeter treat.