1 cup of ground buckwheat
1 cup of water
Grind 1 cup of buckwheat, add 1 cup of water/until pancake mix consistency and cook in a pan. The pancakes don’t have much taste, but that’s where the topping comes in! Buckwheat is a great wholegrain and gluten-free so it won’t impact on your gut lining. I have these pancakes with my soup, and also with my home-made gluten-free Vegemite as a snack.
Smoothie nice cream:
1/2 frozen banana
1 tsp of cacao powder or 1/2 scoop of vegan chocolate protein.
1 tsp maca powder
1 tsp freshly ground flax seeds (tip: buy them whole and blend up a cup or so and place in the fridge for up to 3 weeks, gives you the best quality of omega 3)
Handful of spinach or kale (I have some frozen)
100ml of water (add more if needed until ice-cream consistency).
Place the nice-cream on the pancakes, then top with pumpkin seeds, sunflower seeds and whole buckwheat groats that have been toasted in cinnamon!