For 8 pancakes

You will need:

  • 150g buckwheat flour
  • 50g tapioca flour (you can also use quinoa or plain flour)
  • 30g oats
  • 10g coconut sugar (you can also use muscavado or light brown sugar)
  • 1 Egg
  • 1/2 teaspoon of vanilla extract
  • 250ml milk (or a dairy free alternative – almond milk is particularly delicious)
  • 4 strawberries plus more to serve alongside (we used Berry World strawberries as they are wonderfully juice and sweet)

Start by combining the dried ingredients in a bowl
Make a well in the center and whisk in the egg and vanilla extract, followed by the milk
Leave the batter to stand for 15 minutes
Cut the 4 strawberries into strip (creating the heart shapes)
Heat oil in a pan and drop spoonfuls of the batter into the hot oil
Top each pancake with the sliced strawberry and once bubbles appear on the surface, flip them over to finish them off (1 minute should be sufficient)
Keep warm and serve with more strawberries and maple syrup, if you prefer them sweeter


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