Buckwheat pancakes

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.

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