Buckwheat Pancakes with Almond Butter

Add the buckwheat flour, organic egg, unsweetened coconut milk and pinch of salt to a mixing bowl. Whisk together vigorously until you have a smooth, lump-free batter. Let the mixture rest briefly so the liquid is well absorbed by the flour.

Heat the coconut oil in a frying pan over medium-high heat. Divide the batter in the pan to form three to four small pancakes. Cook them until bubbles form on the top and the edges are dry. Then flip the pancakes and cook the other side until golden brown and cooked through.

Remove the pancakes from the pan and stack them directly on a plate. Spread the almond butter over the top of the warm stack. The heat from the pancakes will soften the almond butter slightly, making it easier to spread.

Garnish by scattering the raspberries over the top and around the base of the stack. Serve the dish immediately while the pancakes are still warm.