Buckwheat Pancakes

Serves 8

2 eggs

500ml milk or gluten-free plant-based

milk

300g buckwheat flour

2 tbsp sunflower oil

Butter for frying the pancakes Peaches, banana, honey, and

gluten-free nuts, to serve

Whisk the eggs with 1 tsp salt and 150ml water. Add milk and buckwheat flour. Add the oil at the end. Let it rest for 30 minutes. Melt the butter and use to cook the pancakes in the frying pan. Serve with peaches, banana, honey, and nuts.