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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