Fluffy Buckwheat Pancakes with Tahini
Ingredients
- 3 tbsp buckwheat flour
- 2 eggs
- 1/4 tsp baking soda
- 1:2 tbsp vinegar
- Vanilla essence
- Stevia/coconut sugar to taste
Toppings
- Tahini cream
- Hazelnut paste
- Chocolate
- 1/2 banana
- Frozen raspberries
Preparation
Mix all ingredients together.
Coat a pan with coconut oil and heat over medium heat.
Pour the mixture into the pan by the tablespoon, swirling the pan to form round pancakes.
Cook each side for 3 minutes, flipping when bubbles appear.
Decorate with tahini cream, hazelnut paste, chocolate, banana, and frozen raspberries.
