Breakfast

Serves 1

Time to make: 5-8 mins

These gluten free pancakes taste great. Fairly sweet, but a bit darker and not as bendy in texture as wholemeal flour pancakes.

In the photo you can see one of my buckwheat pancake versions with feta and basil (which taste lovely, too!)

Try grinding them fresh from the raw (or lightly roasted buckwheat grains for an extra nutty flavour.

INGREDIENTS:

• 2 organic or free-range eggs
• 8oz (250g) buckwheat flour
• 600ml rice milk (generous pint)
• coconut oil for frying

Optional

• 4 heaped tablespoons desiccated coconut
• some cold water

HERE’S HOW TO MAKE THEM:

Step 1
Crack your eggs open into a mixing bowl.

Add the flour and milk, and whisk everything together until you have a smooth batter.
Step 2
Then add the desiccated coconut.
Step 3
Add more water if necessary. The batter needs to be liquid enough to pour of a ladle rather than stick to it.

Don’t worry that the water could dilute the taste – the rice milk gives it a beautifully sweet flavour that still remains even when adding water to it.
Step 4
Heat half a teaspoon of coconut oil in a frying pan over a medium heat.

When the oil has melted and the pan is hot, spoon the pancake batter into the pan. (For a savoury pancake you’d add a small handful of crumbled feta and chopped or torn basil now.)
Step 5

Cook for 1-2 minutes, turning the pancake over when it gets bubbles on the top and starts to brown on the bottom.
When both sides are lightly brown, move to a plate or under the grill (if you want to keep them hot) – or eat while warm.