Gluten and lactose free, antioxidant and fibre rich, promotes a healthy digestive tract)
225g buckwheat flour
1 tsp baking powder
Pinch of cinnamon and salt
275ml almond milk
1 large egg
200g berries of choice (raspberries and blueberries work well)
2 banana’s, sliced
A squirt of agave
Simmer berries in a small pan with a splash of water. Flash fry banana in a hot pan with coconut oil and agave.
Mix top 5 ingredients together for pancake batter and fry pancakes in coconut oil on medium heat.
Stack pancakes, top with coconut yoghurt, berry compote, banana and nuts of choice (I like walnuts)
* ‘Coyo’ is a fantastic coconut yoghurt variety
By: Hollie Grant