BLUEBERRY & BUCKWHEAT PANCAKES

INGREDIENTS

150g Buckwheat Flour
2 Eggs
150ml Almond Milk
75g Frozen Blueberries
1 tbsp Maple Syrup (optional)
1 Pinch Salt
1 tsp Baking Powder
1 pinch cinnamon
Coconut Oil

COOKING INSTRUCTIONS

  1. Whisk together the flour, eggs, almond milk, salt, baking powder, cinnamon and maple syrup
  2. Fold through the frozen blueberries
  3. Heat frying pan and add a teaspoon of coconut oil
  4. Cook pancakes evenly on both side
  5. Top with maple syrup, dairy free yogurt, flaked almonds and desiccated coconut