Buckwheat Pancakes

Directions

Raspberry Coconut Yoghurt

1. Place the coconut yoghurt, raspberries and protein powder in a large mug
2. Then blend with an immersion blender until completely smooth
3. Leave in the fridge to chill until pancakes are ready

Buckwheat Pancakes

1. Add the apple cider vinegar to the plant milk in a mug, stir and set aside
2. In a bowl, whisk together the buckwheat flour, coconut sugar, baking powder and salt
3. Slowly pour the plant milk and apple cider vinegar mix into the bowl with your dry ingredients and combine together
4. Pour 1/4 cups worth of mix per pancake into a pan on medium to high heat, and cook until bubbles start to form, then flip and cook until both sides are browned
5. Stack the pancakes on a plate and serve with the raspberry coconut protein yoghurt