Nutritionist Rachel Cunard. Naturopath Anastasia Rosete

These are a delicious treat when trying to avoid gluten & dairy. To enjoy as a healthier and more filling breakfast try adding a scoop of protein powder and reducing the amount of sugar. 

 

Ingredients

 

-1 1/4Cup Buckwheat flour 

-2tsp Baking powder 

-1tsp Cinnamon

-Pinch of sea salt 

-1 cup Plant based milk (I used coconut but almond milk or soy will work fine too)

-2tsp lemon juice 

-1tsp vanilla extract 

2tbs Rapadura sugar 

-Coconut oil (for cooking)

Method

 

1. Mix all dry ingredients in a bowl until well combined 

2. Add the rest of the ingredients to the bowl and continue to stir until you reach a smooth consistency 

3. Heat a non-stick pan on medium/high heat. Add half a teaspoon of coconut oil 

4. Spoon desired sized pancake portions into the pan and let it cook for 3-4 minutes on each side 

5. Enjoy with your favourite toppings 😊 

*Tip- Leftovers can be re-heated by popping them into the toaster*