Buckwheat. Contrary to what you may initially think, Buckwheat is a seed, not a grain, and completely unrelated to wheat. It's actually part of the celery family! It's incredibly useful in the regulation of blood-sugar, it's packed with protein, its fibrous, versatile and naturally gluten-free, so if you're sensitive to gluten, coeliac, or wanting to eat something delicious and full of health benefits simultaneously, this magical little seed is a winner.

I really needn't bore you with the rhetoric, you've waited long enough!

We all know pancakes are amazing. But when they're GOOD for you, they can't even any taste better.

My favourite combination? Buckwheat, blueberry maple sauce, almond butter, bananas, fresh blueberries.

Ingredients

Pancakes

1Tbsp Chia seeds/ground flaxseed
3Tbsp Water
1 cup Almond milk (or any non-dairy milk)
1 1/2 cup Buckwheat flour
1/2 tsp Baking powder
1/4 tsp Bicarbonate soda
1 tsp Stevia/honey
1 tsp Olive/Coconut oil
pinch of salt

*Optional- 1 tsp Vanilla

Method

Mix together your chia seeds/ground flax seeds with the water and leave to thicken for about 5/10 minutes as you prepare the rest of your ingredients
Once the mixture has thickened, add in your milk, sweetener (and vanilla if you're using it) and whisk until they're combined
Add in the flour, baking powder, bicarbonate of soda and salt, then mix!
Finally add in the oil and give it a last stir to make sure you have a smooth mixture, it shouldn't be runny or too thick that it doesn't fall off the spoon
Grease a frying pan lightly with a kitchen paper towel and the same type of oil, and make sure the pan is hot before starting to cook the mixture
Cook each pancake until it starts to form bubbles (about 2 minutes) then flip them (don't even think about pressing them down with the back of your spatula! They will lose their fluff :'( )
Cook for about another minute or 2, it will be ready when it's no longer stuck to the pan.

Blueberry Sauce

1 cup blueberries

1/3 cup maple syrup/ honey