Jenelle's Buckwheat Pancakes (Serves 4-6)

This recipe is simple and gluten free for our GF FEEDies. A delicious hot as a Sunday breakfast option or as a cold lunchbox snack. Enjoy!







WHAT YOU NEED

145 g milk (any low fat type)
50 g buckwheat flour
50 g ground almond meal
20 g ground flaxseed (linseed)
10 g sunflower seed
10 g pumpkin seed
half teaspoon bicarb soda (baking soda)
1 teaspoon apple cider vinegar

WHAT TO DO

1.     Mix milk, buckwheat flour, almond meal, flaxseed, baking soda and vinegar to form a batter

2.     Add pancake batter in dollops of 2 TBS to hot pan

3.     Sprinkle with pumpkin/sunflower seeds

4.     Cook on low heat for about 2 minutes until lightly browned

5.     Turn pancake over and leave until cooked through

6.     Fresh fruit, honey, ricotta etc can be eating with the pancakes

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