• 1 Cup of Buckwheat Flour
• 2 Eggs
• 2 Tbsp of coconut oil (melted)
• 1 Tsp of vanilla
• 1 Tsp of baking powder
• Pinch of coarse salt
• 1 cup of milk (your choice)
• 100g of berries
• Coconut oil for frying

1. Add everything except for the milk and blueberries and mix until well combined.
2. Gradually add milk and blend until you have a smooth, thick & runny mixture.
3. Stir in the blueberries.
4. Heat some coconut oil in a pan on medium-low heat.
5. Drizzle in enough mixture for your desired pancake size.
6. Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until it’s golden brown and then plate.

From a nutritional point of view it would be better to soak buckwheat groats overnight so they ferment and then blend them into the mixture instead of flour.