130 g (4 oz/1 cup)

buckwheat our (or use

half buckwheat our,
and half other gluten-free
our of your choice)
310 ml (10 oz/1 cups)
Nut milk (page 225), or
other milk of your choice
2 free-range eggs
1 tablespoon honey, or maple
or agave syrup, plus extra
to serve
1 teaspoon bicarbonate of
soda (baking soda)
extra virgin coconut oil, ghee
or butter, for greasing
23 oranges, peeled, white
pith removed, esh cut
into wedges
whipped cream, mascarpone
cheese, plain yoghurt or
coconut whipped cream,
to serve
BUCKWHEAT PANCAKES
TOPPED WITH ORANGE
AND HONEY
Despite its name, buckwheat is not a variety of wheat,
but a type of fruit seed, making it gluten-free, nutritious
and energising. These pancakes have a light, airy texture
and delicate nutty flavour. They are delicious paired with
citrus fruit, and are made for mopping up honey, maple
syrup or date syrup.
SERVES 23
E
GF, DF (if no dairy alternatives used), VEG
Put the our in a large bowl with the nut milk, eggs, honey,
bicarbonate of soda and a pinch of sea salt. Beat using an electric
mixer until a smooth batter is obtained. (You could also use a
blender for this.)
Melt the coconut oil or ghee in a large frying pan over medium
heat. Using one large spoonful of batter for each pancake, ladle the
batter into the pan you should have room to cook three pancakes
at a time. Cook the pancakes for 12 minutes on each side, until
lovely andgolden.
Repeat with the remaining batter, keeping the cooked pancakes
warm. Serve with the orange wedges, whipped cream and some
extrahoney.
39 breakfast