Buckwheat and Almond Pancakes

A perfect breakfast option served with raspberry coulis and flaked almonds. They can also be served as tea time drop-scones when entertaining friends and family; simply spread on your favourite topping.

Nutritional goodness
Buckwheat is a seed related to rhubarb and sorrel, it contains numerous flavonoids, and is particularly rich in the antioxidant rutin. Rutin has been shown to offer cardiovascular benefits; such as helping improve circulation.    

Make your own
Pancakes
1 cup almond flour
1/2 cup buckwheat flour
3 large free range eggs
1 tbsp water
1 tsp vanilla extract
1 tbsp wild honey or pure maple syrup
1/4 tsp baking soda
1/4tsp sea salt
1/2 tbsp cinnamon
Coconut oil for cooking
(1/4 cup toasted flaked almonds for the garnish)

Raspberry coulis 
1 cup fresh/frozen raspberries
2 medjool dates (pitted)
1/2 cup water

1. For the pancakes; whisk the eggs, water and vanilla together, then add the remaining ingredients and whisk until well combined (no lumps).
   
2. Heat the coconut oil in a frying pan on a medium heat.
   
3. Scoop 1 heaped tablespoon of batter at a time onto the pan.
   
4. Pancakes will form little bubbles. When the bubbles pop open, flip the pancakes over and cook the other side.
   
5. Remove from the heat and add to a plate, cover with a tea towel to keep them warm.
   
6. Repeat the process with the remaining batter, add more oil to the pan if needed.
   
7. For the coulis; add all the ingredients to a pan on a medium. Stir frequently until the dates melt and the mixture becomes thick and glossy (add extra water if needed).
8. Serve the pancakes with the raspberry coulis and lightly toasted flaked almonds.