Buckwheat Pancakes

1 cup buckwheat flour

2 tablespoons potato flour or ground yellow maize flour

2 tablespoons coconut flour

2 teaspoons gluten-free baking powder

1/8 teaspoon Himalayan salt

1½ cups coconut milk

1 tablespoon melted coconut oil

1–2 teaspoons grapeseed oil

To make the pancakes, combine the buckwheat flour, potato flour, coconut flour, baking powder and salt in a large bowl.

Add the coconut milk, coconut oil and ½ cup water and whisk well. The amount of water you need depends on how thick you prefer your batter; add a bit more for thinner batter.

Heat a non-stick frying pan over medium heat. Brush the pan with some of the grapeseed oil.

Pour ¼ cup of the batter into the pan and cook for 2–3 minutes, or until bubbles appear on the surface. Turn and cook the other side for 2 minutes, or until cooked through. Transfer to a plate and keep warm.

Cook the remaining batter in the same way, adding more grapeseed oil to the pan as needed. You should have enough batter to make eight pancakes.