Buckwheat Pancakes

These light buckwheat pancakes are a simple, satisfying way to start the day. Despite the name, buckwheat is naturally gluten-free, so the recipe works well for anyone avoiding wheat, and swapping in nut milk keeps it dairy-free too. The batter comes together in minutes and the pancakes are lovely piled with fresh berries and a drizzle of maple syrup.

Ingredients

• 2 eggs
• 2 cups nut milk (almond, cashew or other)
• 2 cups buckwheat flour
• 1 tsp vanilla essence (optional)
• 1 tsp gluten-free baking powder
• 1 tbsp coconut oil or butter, for cooking
• Toppings: fresh or thawed berries, any other fruit, lemon, maple syrup, coconut yoghurt

Method

1. Crack the eggs into a bowl and gently whisk with a fork to break the yolks.
2. Stir in the nut milk and mix gently with the eggs.
3. Slowly sprinkle in the buckwheat flour, stirring continuously so there are no lumps. Sift the flour first if you need to.
4. Add the vanilla essence and baking powder. The batter is now ready.
5. Add a little coconut oil to a non-stick frying pan and heat gently. Ladle in one scoop and turn the pan to shape a circular pancake.
6. After about a minute, flip the pancake with a spatula to cook the other side. Set aside on a plate and repeat until all 8 pancakes are cooked.
7. Serve with fresh or thawed berries, any other fruit, coconut yoghurt and a little maple syrup.

Serve warm in a generous stack with plenty of fresh fruit and a squeeze of lemon. For a heartier breakfast, try them alongside a bowl of millet porridge.