Good news – these pancakes are incredibly good for you! However, they also taste delicious. You can use a variety of gluten free flours using our ratio.

We use:
200g buckwheat flour
100g quinoa flakes (they do add lovely texture, but a gluten free flour can be used instead)
100g chestnut flour (tapioca or brown rice flour work as well too)
1 tablespoon of linseeds soaked in 2 tablespoons of water for 10 minutes (these are good for digestion, but if you are not a vegan, you can use 1 egg instead)
1 heaped tablespoon of cocoa powder
1 tablespoon of desiccated coconut (without any added sugar)
1 heaped tablespoon of coconut ‘sugar’ (or another sugar substitute such as xylitol or stevia – with stevia, you need very little, pinch)
1 lemon, zest only
small punnet of blueberries
250ml almond milk (or any other dairy free milk alternative)
1 tsp Bicarbonate of soda
To this recipe – we also added 1 tsp of Maca and Lucuma for added power boost!
Oil to fry them in – we like using this Coconut oil

Combine all the ingredients in a bowl, except for the milk
Add milk depending on what kind of pancakes you would like to make – thick consistency will create small thick pancakes, looser consistency will result in thinner crapes
Preheat 1 tablespoon of coconut oil (or whatever you like to use at home) in a large pan and fry your pancakes until golden brown on both sides and cooked through
Keep them warm in a low oven until ready to serve
We served ours with strawberries and a dash of Maple syrup!