Buckwheat is a nutritious gluten free food that makes awesome pancakes. I have these most mornings.
1 cup unsweetened almond milk
2tbl melted butter
1 cup buckwheat flour
1 tbl Raw Earth Sweetener or sugar substitute of your choice
1 tsp baking powder
pinch of salt
1- 2 tsp lemon zest (optional)
2 drops of Lemon Myrtle organic essential oil
Melt butter then add to milk and stir. Add the egg and lemon myrtle essential oil to the milk mixture.
Mix the dry ingredients and grated lemon zest together then add the milk mixture and stir to make the batter.
Melt some butter in a fry pan then carefully pour the batter to make the pancakes. Once the pancake starts to bubble turn it over and cook the other side.
Serve with blueberries and Maple syrup or some melted butter with lemon juice and some Raw Earth.