Recipe by Susie Rucker Nutrition
I have tried and tested many a recipe and this one seems to work best!
75g Buckwheat flour
25g Whole wheat flour/rice flour if gluten free
2 large eggs/egg substitute
200ml of milk (or dairy free alternative) mix with
75ml water
2 TBS melted butter/coconut butter
****I like also to add extra ground nuts and seeds to mixture for added minerals and protein
A little extra butter to cook with
In a large mixing bowl sieve the flours. Then make a well in the centre and add the eggs, water and milk, slowly whisk ingredients together. Until a smooth batter is formed, then when you’re ready to cook the pancakes add the melted butter and stir again.
Add the ground nuts and seeds if desired.
Cook in frying pan using one to two tablespoons of the batter.
Enjoy!
Try with Agave nectar and cinnamon so as not to upset blood sugar balance. Or natural yogurt with favourite berries with extra nuts and seeds as a topping!!