Pancakes never tasted so good and as easy to cook.
These gluten free little wonders are brimming with healthy goodness and make the perfect breakfast or snack. I make them in bulk, store in the fridge or freeze and eat them as I go during the week!
These high protein, high fibre pancakes will keep you full for hours!
1 cup Buckwheat flour
2 tablespoons ground flaxseeds
1 cup almond milk
1 teaspoon baking powder
2 tablespoons honey
Coconut oil for frying
2 tablespoons almond butter
Extra almond butter for smothering over the top
- Combine sieved dry ingredients in a bowl.
- Slowly add in eggs, almond milk and nut butter.
- Fry in coconut oil until hot in a pan and cook pancakes for at least 30 seconds on both sides.