1 cup buckwheat flour (blended from buckwheat groats)
1 cup coconut flour (blended from shredded coconut)
1 cup any type of milk (we used oat milk)
3 tbsp J Friend & Co. West Coast Rich Rainforest Honey
2 tbsp chia seeds
1 tsp cinnamon
1 tsp baking soda
1/2 cup blueberries
Blend the buckwheat and coconut into a fine flour.
Add the remaining ingredients apart from the blueberries! Blend until you have a smooth thick mixture.
Heat a non-stick pan over medium heat. Melt 1/2 tsp of coconut oil in the hot pan. Spoon desired amount of mixture for each pancake into the pan.
Cook each pancake for approx 2mins on each side.
Serve with your desired toppings. We love coconut yoghurt, hemp seeds, nut butter, fresh banana and extra blueberries.
Leftover pancakes will store in the fridge for up to 10 days.
Recipe created by Two Raw Sisters