Bart's Recipes
Add the buckwheat flour, baking powder, and a pinch of salt to a mixing bowl. Crack the organic egg into it and pour in the almond milk. Whisk everything together thoroughly until the batter is smooth and lump-free. Let the batter rest for a few minutes after mixing.
Heat a little coconut oil in a large skillet over medium-high heat. Wait until the oil is completely melted and the pan is hot. Spoon small heaps of batter into the pan to create the desired size. Cook the pancakes until the top begins to dry and visible air bubbles form. Then flip them with a spatula and cook the other side for another minute until it is golden brown and fully cooked. Repeat this process until all the batter is used.
Remove the cooked buckwheat pancakes from the pan and stack them on a plate. Meanwhile, rinse the handful of raspberries and blackberries gently and let them drain. Distribute the fresh red berries over the warm pancakes and serve the dish immediately.
