Gluten-free buckwheat pancakes 

Ready in 30 minutes / Serves. 4 /  Makes 8-10 pancakes ​

Ingredients

• 2 eggs
• 2 tbsp molasses or golden syrup
• 1 cup buckwheat flour
• 1 tsp baking powder
• pinch salt
• 2 tbsp melted coconut oil or butter
• 1 cup milk or almond milk
• extra coconut oil or neutral oil to cook 

Method

In a mixing bowl, whisk eggs and molasses (or syrup) to combine. Add buckwheat flour, baking powder, salt, melted coconut oil or butter and milk and whisk until batter is the texture of melted chocolate. Add more milk if needed. Cover and refrigerate overnight, or for at least 1 hour. 

When ready to cook, give mixture another whisk and, if needed, thin to melted-chocolate consistency with more milk. 

Heat a heavy pan over medium-high heat with a small smear of coconut oil or neutral oil. Ladle in a scant 1⁄4 cup of batter and tilt pan to form a thin pancake with lacy edges. Allow bubbles to form and set on top before flipping over to cook the other side. Stack cooked pancakes on a plate until ready to serve. 

Serve with Honeyed Nuts, Greek-style yoghurt and slices of seasonal fresh fruit or berries.

Honeyed Nuts

Mix 1⁄4 cup whole blanched almonds, 1⁄4 cup hazelnuts, halved, 1⁄4 cup shelled pistachio nuts, 1⁄2 cup clear runny honey together. Store in a glass jar until needed, it will keep for months.