Buckwheat Pancakes with Fruit Salad

Buckwheat Pancakes with Fruit Salad


3 heaped tablespoons Buckwheat Flour

3 heaped teaspoons Rice Flour

1 teaspoon bi-carb soda

1 heaped teaspoon baking flour

Pinch of Himalayan or Celtic Sea Salt

2 teaspoons Stevia sugar or Castor Sugar

1 teaspoon cinnamon (so the family think they are brown from the cinnamon and not the buckwheat)

1 teaspoon vanilla

2 eggs

Splash of almond milk or milk


Beat all of the ingredients together. It should be a bit runny, not gluggy. Add more milk if needed.

Let it sit for 10 mins – while you are waiting, chop up a fruit salad of what you have sitting in the bowl. I used banana, pear and strawberries.

Cook on a medium high heat, using Canola Spray for best non-stick. You can use coconut oil.

Serve with the fruit salad, freshly squeezed lemon on top with a sprig of mint.

By having lemon juice you won’t be tempted to use other sugary syrups and you will be alkalizing at the same time.

Serves 4