Buckwheat Buttermilk Pancakes
Brought to you by Chloe Collins
Ingredients
3/4 cups buckwheat flour
1 tsp gluten free baking powder
3/4 teaspoon rock salt
3/4 cups nut milk
1 large egg
2 tablespoons whole grass fed butter +extra for cooking
1 teaspoon vanilla extract
Berries to top
2 tbsp coconut yoghurt to top
Method
- Whisk flour, baking powder and salt in a medium bowl.
- Whisk milk, egg, melted butter, and the vanilla extract until combined.
- Heat a large pan to medium heat.
- Make a well in the dry ingredients & add the wet ingredients, be careful not to over mix.
- Melt some butter in the pan, add the batter to fill the pan, wait until bubble appear on the top of the pancake, then flip.
- Serve with berries & yoghurt.
About the Author
Chloe Collins a Clinical Nutritionist with a special passion in women’s hormonal health. She is on a mission to empower women with the correct information so that they can make the best possible decisions about their own body and health. Chloe is the host of a women’s health podcast called Chloe’s Clinic where she has vulnerable and important conversations. She has created a range of powerful online programs & eBooks for the purpose of making a positive impact in women’s lives worldwide.