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Buckwheat Pancakes

Buckwheat Pancakes

Ingredients

Crepes
1 cup Buckwheat Flour
1 organic free range Egg
2 cups Nut Milk
1/4 cup Maple Sugar
1 tsp Vanilla Extract
1 cup Scoopwholefoods Coconut Yoghurt
3-4 tsp Bareblends Bare Berries
Fresh Berries
Toasted Coconut

Instructions

  1. To make the batter simply blend until smooth the flour, egg, nut milk, maple sugar and vanilla.
  2. Start by adding 1 1/2 cups of the nut milk slowly adding more if needed until you have a nice loose batter. Heat a large flat non stick pan to high heat.
  3. Once hot smear with a thin coating of coconut oil or ghee, then pour in your batter swiveling the pan around to get a thin even coating.
  4. Flip when golden. To prep the yoghurt I mixed in the bare berries. You can also use maqui berry, beetroot powder or even Acai berry powder.
  5. Serve with your hot crepes, chopped berries, toasted coconut and a drizzle of maple syrup.

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