Despite the indication of its name, buckwheat is actually a fruit seed, not a grain. As such, buckwheat is gluten free and a great alternative to traditional flours. Naturally riche in fibre, iron and protein, buckwheat is the perfect way to start your day!

Calories Per Serve: 106

Time To Prepare: 10 min

Serves: 6

Ingredients:

• 145 g  milk ( rice, almond, dairy, seed)  weigh the milk in a bowl.
• 50 g buckwheat flour
• 50 g ground almond meal (see notes)
• 20 g ground flax seed (linseed)
• 10 g sunflower seed
• 10 g pumpkin seed
• half teaspoon bicarb soda (baking soda)
• 1 teaspoon apple cider vinegar

Directions:

• Combine the rice milk, buckwheat flour, almond meal, flax seed, baking soda and vinegar to form a smooth batter.  The apple cider vinegar will activate the baking soda and help the pancake rise. You should have a lovely creamy thick batter.
• Heat a non-stick pan with a little organic cold pressed coconut oil or grapeseed nut oil and drop in about 2 tablespoons of batter for each pancake. Sprinkle over some of the pumpkin and sunflower seed mix and cook for about 2 minutes on a low heat.  Turn the pancake over gently the cook for a further 2 minutes until the pancake is golden brown and cooked through.
• The pancake itself is vegan and gluten free and provides a delicious base for seasonal fresh fruit toppings and organic maple syrup or honey.  It can be served with sliced banana and a little honey for extra calories.  Makes 6 pancakes.

Notes:

• Replace almond meal for 2 tablespoons Pea Protein Powder for nut allergies.

Serving Suggestions:

• Top with banana, sheep’s yoghurt and a little honey or maple syrup.
• Top with banana, cashew cream and organic maple syrup.

Recipe adapted from Teresa Cutter The Healthy Chef

Nutritional Information per Pancake

Protein: 4.3g

Calories: 106

Kilojoules: 442