Ellen Charlotte Marie
Author of Two Cookbooks, One Healthy Family & One Healthy Kitchen
App Store + Google Play: Effortlessly Healthy
5¼ oz buckwheat flour
2 tbsp coconut sugar
1 tsp baking powder
2 big tbsp coconut yogurt (or other yogurt)
1 cup almond milk (or any other plant-based milk)
A pinch of sea salt
Some coconut oil to bake the pancakes
3 apricots (grilled)
A few tbsp coconut oil
A drizzle of maple syrup
Toasted almond flakes
Mix all the ingredients in a big bowl with a beater until you get a thick pancake mixture.
When too thick, add more milk; when too runny, add more flour.
Bake 3 to 4 mini pancakes at once in a large pancake pan, using enough coconut oil so they don’t stick.
Stack up the pancakes and serve warm with your favorite toppings!