Buckwheat Pancakes

The earthy buckwheat base harmonizes wonderfully with the natural sweetness of fresh berries and a touch of maple syrup. Crowned with a sprinkle of seeds, this delightful breakfast provides a medley of textures and a boost of nutrients to kickstart your day.

Ingredients

120mL Almond Milk

120g Buckwheat Flour

1 Banana

150g Blueberries

5 Strawberries

1 tbsp Honey

2 tsp Olive Oil

1 tsp Baking Powder

1/4 tsp Salt

Method

In a mixing bowl, mash the banana until smooth. Add milk and mix until well combined.

In another bowl, sift together the buckwheat flour, baking powder, and salt.

Gradually blend the dry ingredients into the banana and milk mixture until a consistent batter forms.

Heat olive oil in a non-stick pan over medium heat. Pour a ladleful of batter into the pan to form each pancake. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.

Plate your pancakes, and drizzle with maple syrup and garnish with an array of fresh berries.