Sprouted Buckwheat Pancakes

These stunning, fluffy and delicious pancakes are wonderful gluten and dairy free options, most children adore. The sprouted buckwheat flour makes this super easy to digest and a fantastic way to start your child’s day and is a particularly good choice for those coming off the GAPS or SCD diet. You can make the batter in much bigger quantities and keep it in the fridge for the whole week, providing your child with a wonderfully nourishing, satisfying, and super quick breakfast. Serve with your favourite fruit or try the delicious quick chia seed jam for extra brain food.

Ingredients

• 1 large egg

• 1/2 cup sprouted buckwheat flour

• 1/2 cup coconut milk

• 1/2 tsp sodium bicarbonate

• 2 tbsp coconut oil

Instructions

• Whisk together the egg with the coconut milk (we love Koko or Grace brands but you can use whatever you prefer)

• Add the sprouted buckwheat flour (we love the one from Rude Health) and baking powder, whisk until smooth.The batter should be thick but pourable. Please add a touch more liquid or flour for your desired consistency

• Heat a frying pan on low to medium heat and add 1 tablespoon of the coconut oil. Pour the pancake batter into the frying pan (you can make them small or large pancakes - whatever you prefer) and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes

• Transfer to a plate and continue cooking the remaining batter, adding coconut oil as and when required

The science bit

EGGS are a wonderfully easy to digest protein with a full set of amino acids to feed almost every function in the body. They are a great source of almost all B vitamins, including a wonderful source of choline essential for cognition and a healthy nervous system as well as significant for detoxification. Eggs also contain exceptional number of minerals including, selenium and iodine, fundamental in thyroid health.