Buckwheat Pancakes (gluten Free) With Berry Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 cup of organic buckwheat flour
• 1/2 cup of organic rice flour
• 1 teaspoon baking powder
• 1 egg (seperated)
• 1 cup milk
• 1 tablespoon oil (vegetable or sunflower)
• 1 pinch of himalayan salt
• 1 tablespoon organic rapadura sugar
• 1 cup frozen blueberries
• 1 cup frozen raspberries

Recipe

• 1 sift the flours in with the baking powder, then add a pinch of the himalayan salt & the sugar to the flours. make a well in the centre and pour in the egg yolk, milk & oil . whisk well until combined. in a separate bowl, whisk the egg until a stiff peak forms, and then gently fold into the batter. melt butter in a heavy pan, pour some of the batter in & cook until bubbles appear on top. flip the pancake & cook until golden.
• 2 to make the berry sauce, add the frozen berries to a saucepan and gently heat until they break down.
• 3 serve the pancakes with berry sauce, ricotta or plain yoghurt and lashings of maple syrup!