So these paleo pancakes are perfect for pancake day but outside that, we have them quite often for breakfast or lunch. Great for children and you can get creative making them into shapes. The flour is buckwheat, which is a pseudo-grain and the seed of broadleaf plants instead of grasses, which cereals come from. The pancakes are gluten and dairy free but packed full of fibre, protein, omega 3’s and those essential B vitamin’s for energy.
400ml almond milk
large handful greens (watercress or rocket)
60g buckwheat flour
30g ground flax seeds
4 eggs 1 tsp cinnamon
1 pinch baking powder (gluten free)
Ghee (for frying)
Method 1. Whisk the greens and almond milk together in blender and then add to bowl, adding the 4 eggs and mixing 2. Add the powdered ingredients and whisk, until forms a smooth consistency 3. Heat your saucepan on a high heat, adding a small amount of ghee or coconut oil if dairy free. 4. Add the pancake mixture and cook for a couple of minutes each side or until they have a firm, pancake consistency. 5. Serve hot or cold if on the run. Kids seem to love these cut into shapes.