1. Preheat oven at 180C and line tray with greaseproof paper.
  2. Mix 1 cup Buckwheat Flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp xanthan gum, 1 tsp baking powder, 1 cup desiccated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.
  1. Preheat oven to 180C and grease two 2 x 24 cm cake tins with coconut oil.
  2. Pour 400g buckwheat flour into a mixing bowl with 120g ground almonds, 2 tbsp chia seeds, and 65g raisins, combine well and set aside.
  3. Blend 2 slices of pineapple, 300 mL almond milk, and 150 mL maple syrup until smooth. Then pour it in with the other ingredients.
  1. Combine 1 cup Buckwheat Flour, 1 egg, 2 tsp sugar, 1 tsp baking powder, 1 1/4 cups milk, 1/2 tsp pure vanilla extract, and mix until a smooth batter.
  2. Heat on a frying pan or a skillet on medium heat.
  3. Add sunflower oil and pour in enough batter for one or two pancakes. When bubbles start to form on top of the pancake, turn the pancake over to cook the other side.

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