Raspberry Buckwheat Pancakes

Ingredients

• 40 g flour
• 40 g Buckwheat flour
• 1 tbsp Maple Syrup
• 0.5 tbsp vanilla extract
• 2 large eggs
• 120 ml almond drink
• 1 pinch salt
• 3 Tbsp melted butter
• 100 g raspberries
• 50 g Blueberries

Instructions

1. 1.

   In a bowl whisk together the flours, maple syrup, vanilla extract, eggs, almond drink and a pinch of salt with an electric mixer.

2. 2.

   Melt the butter in a large 25 cm skillet and spread it evenly.

3. 3.

   Pour the batter into the skillet, top with half the raspberries, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15–17 minutes until small bubbles form on the edge and the pancake is golden brown.

4. 4.

   Remove from the oven and garnish with remaining raspberries and blueberries.