These buckwheat flour pancakes are light, fluffy, and filled with delicious nutty flavour. They’re an easy, satisfying gluten-free breakfast or snack!
Ingredients
- 1 1/2 cup buckwheat flour
- 2 cup milk (of choice)
- 1 egg (beaten)
- 1 cup berries of choice (fresh or frozen)
- 1 cup Greek style yoghurt (or coconut yoghurt)
- honey or maple syrup (optional)
Instructions
- In a bowl, combine the buckwheat flour, milk and beaten egg and combine throughly.
- Heat oil in a frying pan over medium heat and cook spoonfuls of the pancake batter. Flip the pancake when the mix starts to bubble and cook until golden.
- Serve with berries, yoghurt and a drizzle of honey.
