Rise & Shine Buckwheat Pancake

Makes 1 pancake

 Ingredients:

For the pancake:

• ½ cup of wholemeal spelt flour (if you have a food processor, use raw buckwheat kernels and make your own flour)
• 1 pinch of good quality salt (e.g. pink Himalayan)
• 1 tsp of pure vanilla bean, ground (unsweetened)
• ½ tsp of Ceylon cinnamon
• ½ tsp of gluten-free, aluminium-free baking powder (or make your own with cream of tartar and baking soda)
• 1 tsp of psyllium husk (you can omit the psyllium husk if you are using 1 egg)
• 1 tsp of raw apple cider vinegar
• 1 piece of ripe medium-sized to large banana, mashed
• 2-3 tsp of rice malt syrup
• ½ cup of unsweetened almond milk
• Optional: 1 organic egg
• 1 tsp of organic coconut oil for the baking

 For the toppings:

Any fruit in season that makes your heart and body happy. I chose yellow coloured fruit here because it was a rainy, stormy winter day and I was craving sunshine.

 Method:

1. In a larger bowl, mix all your dry ingredients.
2. In a separate, smaller bowl, mix all your wet ingredients.
3. Add your wet mixture to your dry ingredients and combine until smooth batter forms.
4. If you have the time and patience, let your pancake batter sit for 10-15 minutes.
5. Heat your coconut oil in your frying pan and add your pancake batter to it.
6. Bake on low heat for about 10 minutes (baking time depends on thickness of your pancake) until bottom side is golden brown and top side starts to solidify.
7. Flip your pancake and bake for about 5 minutes on the other side until both sides are golden brown and your pancake smells irresistible.
8. Top with your chosen fruits and enjoy how delicious your healthy life can taste and feel!