Toppings of choice - I used coconut yoghurt, walnuts and fresh figs here.
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Instructions
Combine all the wet ingredients (except for the ghee) in a large bowl and mix well
Add in the buckwheat flour, baking powder, baking soda and salt then stir again until the mix forms a batter with a runny consistency
Heat a frying pan over medium heat and add a little ghee to coat the pan – you’ll need to add a little ghee before each pancake is cooked
Add a ladle of batter to the pan (approx. 1/4 cup for each pancake). When the surface starts to bubble and the edges have firmed up (about 1-2 minutes), flip and cook the other side until golden brown
Set each pancake aside as it’s cooked and keep warm until they’re ready to serve
Notes
Other suggested toppings:
Nut butter with berries, coconut yoghurt and honey
Peanut butter with banana, cacao nibs, melted organic dark chocolate and goji berries
Goat’s cheese with pan-fried prosciutto and pesto for something savoury and completely different
Do you have another favourite topping combo? Let me know in the comments.