By Paola Bassanese
Easy wheat and gluten free, only takes minutes to prepare.
2 tablespoons buckwheat flour
2 tablespoons coconut milk
sprinkle of cinnamon
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.