The buckwheat, being the main ingredient in these delicious buckwheat pancakes is not a grain but part of the rhubarb family of plants.
Delicious for breakfast, lunch or dinner try them served with honey, yoghurt and fruit or for a savoury option roll them out with sautéed garlic and onion mushrooms.
Either way, whip these babies up for the perfect start to the Easter weekend! Best of all they are gluten free and dairy free.
Combine dry ingredients in mixing bowl and make a well in centre. Crack eggs into well and combine eggs together first with fork before stirring through eggs with fork until all ingredients combined to thick consistency.
Gradually add water or any type of milk and stir into smooth batter, use more liquid for thinner pancakes. Lightly grease frypan with coconut oil and preheat.
Pour batter into frypan to desired size and cook over medium heat. When the edge of the pancake appears cooked and bubbles have burst, turn over and cook other side until golden brown.
Use cookie cutters to create an Easter theme for your breakfast and serve with honey, yoghurt and fruit.
Makes about 10 small buckwheat pancakes