Buckwheat is a flavoursome alternative to flour and the great thing is that its gluten free, these pancakes have a deeper flavour than your average pancakes and will go perfectly with maple syrup.

Makes 10 medium sized

Ingredients

1 Tbsp coconut oil or butter, melted plus 2 Tbsp for cooking

4 Tbsp natural unsweetened yoghurt

2 eggs

1 tsp baking soda

½ tsp cinnamon, ground

1 Tbsp coconut sugar (or brown)

1 cup buckwheat flour

¼ cup milk (soy, nut or cow)

Maple syrup for serving

Method

Add the melted oil or butter to a medium sized bowl.

Add the yoghurt, eggs, baking soda, cinnamon and sugar. Beat well together until combined.

Add the buckwheat and milk and continue to mix until well combined.

Heat a large heavy-based fry pan over medium heat.

Add the butter and melt until frothy.

Drop spoonsful of batter into the pan and allow for spreading.  Cook until surface begins to bubble (2minutes). Flip carefully and continue cooking for a further minute on this side.

Remove onto warm plates and continue until all the mixture is used.

Serve with maple syrup and fruit.