Recipes

Ingredients

• 1 cup buckwheat flour
• 1,5 cup water or plant milk
• 2 hand full of spinach
• 2 eggs
• Coconut oil or real butter

Preparation

1. Combine ingredients in a bowl (or blender) and mix until combined.
2. Preheat a skillet over medium-low heat and brush with 1 teaspoon of coconut oil or butter.
3. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid.
4. Scoop the batter onto the warm skillet. 
5. When the batter is too thick, use a spoon to create thin pancakes. 
6. Wait 2 to 3 minutes until small bubbles form on the surface of the pancakes before flipping them.
7. Let cool down, keep on a plate in the fridge or freeze (use baking paper between the pancakes).

You can use hummus as a spread and stack them with beans, sliced spring onions, tomato and (vegan) sprinkle cheese.

Eat mindfully and enjoy!

Lunch Dinner