makes 8 pancakes
1 cup buckwheat flour
¼ teaspoon salt
1 cup soda water (carbonated water)
1 tablespoon honey
1 teaspoon vanilla extract
1 tablespoon almond/cashew spread
¾ cup blueberries, frozen or fresh
pure maple syrup & coconut cream for topping
Mix all ingredients together with fork, stirring in blueberries last. Cook pancakes slowly on low heat in greased fry pan. Serve with maple syrup and coconut cream. These pancakes need to be eaten fresh as there is no gluten to keep them soft.
Whoever humbles himself as a little child is the greatest in the kingdom of heaven.
Matthew 18:4
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