• 1/2 cup buckwheat flour
• 2 eggs (free-range)
• 3/4 cup almond milk or alternative
• Pinch of cinnamon
• Few drops of vanilla extract
• 1 Tbsp honey
• Butter and coconut oil for frying

1. Sift buckwheat flour into bowl
2. Whisk eggs and 3 Tbsp of almond milk or alternative
3. Add cinnamon and vanilla, combine
4. Rest batter for 15-30 minutes
5. Melt butter and/or coconut oil in a pan on low-medium heat covering the surface
6. Pour thin layer of batter and cook till edges start to crisp and lift, flip and briefly cook on other side then slide off pan and onto a plate
7. Serve with your favourite topping - we love maple syrup or our chia seed jam. Enjoy!

You may need to add more butter and coconut oil to the pan before adding more batter