Mention the word "pancake" in our homes and our children are bouncing off the walls with excitement! These American Style Buckwheat, Spelt & Blueberry Pancakes are a real favourite, we regularly have to make double batches of batter just to satisfy the youngsters appetites.
Makes 12-15 small pancakes
Ingredients
100g buckwheat flour 100g spelt flour 300ml almond milk 1 egg pinch of pink Himalyan salt 1 tsp baking powder 1 tsp vanilla extract (optional) handful of blueberries (to add to mix, optional) Coconut oil
Method
Sift the flour into a bowl, along with the baking powder & add the salt. Make a well in the centre & add the whisked egg & half the milk & whisk gently together. Pour the remaining milk in slowly & whisk altogether until you have a smooth batter. Add the blueberries & stir into the batter.
Heat the pan & add a tbsp of coconut oil & allow it to gently melt. Drop a large tablespoon of the mix into the pan (you'll have room for 3 or 4 in your pan depending on its size) & allow to cook for a few minutes until bubbles start to appear on the surface. Then turn them over & cook on the other side for a further 2-3 minutes. Repeat & cook as many as you need.
To Serve A drizzle of grade A maple syrup, fresh blueberries & a dollop of sheep's or coconut yoghurt. Fresh Lemon Juice & Raw Honey