How to make Buckwheat pancackes
5 Heaped tablespoons buckwheat flour
1 large egg
olive oil or ghee to fry
Put the flour into a mixing bowl and make a well in the centre to crack the egg into. Begin to beat in the egg with the flour, adding the oat milk a little at a time. The mix should get to the consistency of thick double cream, if available, use a hand blender to ensure there are no lumps.
Heat some olive oil or ghee in a pan until hot. Pour in a ladleful of the mixture. Fry for one minute then flip and repeat so that both sides are golden brown. Serve with honey or maple syrup, fruit spread, fresh berries and banana and natural live yoghurt.
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