By Paola Bassanese
Easy wheat and gluten free, only takes minutes to prepare.
INGREDIENTS
2 tablespoons buckwheat flour
2 tablespoons coconut milk
1 egg
25gr blueberries
sprinkle of cinnamon
METHOD
Mix together the buckwheat flour, coconut milk and egg. You don’t need to flavour it. When the batter is runny and smooth, add the blueberries.
In a large non stick frying pan, add a few drops of oil and spread with a kitchen paper towel. Spoon the mixture in the pan in small quantities (one tablespoon per pancake) and cook for 1-2 minutes then flip over.
Sprinkle with cinnamon and some more warm coconut milk or non dairy cream to serve.
