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

1. In a bowl, combine the buckwheat flour, milk and beaten egg and combine throughly.
2. 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.
3. Serve with berries, yoghurt and a drizzle of honey.