Raspberry and Buckwheat Pancakes



INGREDIENTS

1/2 cup Buckwheat Flour

1/4 cup coconut flour

1 tspn baking powder

1/4 tspn cinnamon

1 egg

Up to 1 cup of almond milk (or your choice of milk).. The amount of milk depends on how thick you want the pancakes. 

1/2 cup fresh or frozen raspberrie

METHOD

Mix the flours, powder, cinnamon all together, then whisk the egg evenly through dry mixture. Then whisk through the milk to the consistency you wish for. I like mine quite thick (less milk). Then stir in your berries. Have you pan nice and hot, then pour your desired amount of mixture into pan and cook till golden on both sides. (about 2mins on 1 side, then 30sec on the other side. Add 100% maple syrup to serve or you can add ricotta cheese  Enjoy! This serves 2 huge or 3 medium sized pancakes

Benefits of Raspberry

Red Raspberries contain strong antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline. They are high in ellagic acid, a known chemopreventative, and have been shown to have anti-inflammatory properties.