Ingredients:
- 1/4 cup fresh mixed berries
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 45g maple syrup
- 2 1/2 teaspoons baking powder
- 225ml almond milk, unsweetened
- 135g buckwheat flour
Method:
- In a medium bowl, add flour, baking powder, cinnamon and salt and mix.
- Pour in almond milk and gently fold the ingredients.
- Add lemon juice, maple syrup, and vanilla extract. Mix well until everything is combined. It is normal to have a few lumps at this stage.
- Let it rest for 10 minutes.
- Meanwhile, place a non-stick pan on medium heat. Use cooking spray to grease the pan.
- Scoop 1/4 cup of the batter and pour it into the frying pan. Let it sit for 2 to 3 minutes until you see small bubbles appearing.
- Carefully flip the pancake and let it cook on the other side until it gets a golden colour.
- Take it off the pan and continue to cook until you have used up the batter.
- Serve it with fresh berries and maple syrup on top. Enjoy!
- Notes: It is best to not over mix the batter. Leave lumps if necessary. Store the leftover pancakes in the refrigerator for up to 5 days. Reheat them in a toaster. You can add fresh blueberries to the batter.
