1 cup milk
1 cup buckwheat flour
1 cup ground almonds
1 teaspoon baking powder
1 cup strawberries, chopped up and xylitol or stevia added to taste (depending on how sweet the berries are)
1 tbsp vegetable or coconut oil
Add the eggs to the dry ingredients and start to mix in together – add the milk gradually and mix together so that you avoid lumps. When the mixture is all combined add a small amount of oil to a non-stick heated frying pan. Add a small ladle of pancake mixture for each pancake and cook for about 30- 45 seconds. When pancake looks like it is getting solid on the bottom flip with a spatula and cook on the other side.
Serve with the strawberries on top.
Portion of 2 pancakes contains 7g sugar compared to shop bought pancakes with strawberries on the side at 14g of sugar