Organic Food Stores | Organic Food Online | Health Food Store Online | Natural Earth Health Products

Wheat intolerance is an often undiagnosed malady. It has a number of symptoms ranging from tiredness, bloating,
tummy troubles, reflux, heartburn, diarhoea, sense of being run-down, sinus problems, chronic iron deficiency,
dermatitis, eczema, infertility, migraines and headaches, depression, moodiness, brain fog, poor sleep, sleep aepnia, hyperactivity, ADHD symptoms, mental health issues and so on!

The following is a super gluten free recipe that deserves to join your growing pantry of tasty and versatile recipes.

Quick to prepare and quick to cook, this is a simple gluten free buckwheat recipe as it requires few ingredients.
You’ll be wanting to have these pancakes for breakfast or as an afternoon snack any day!

1 x cup buckwheat flour
1 x tsp baking powder
1/2 x tsp stevia powder (alternative to sugar)
2 x tsp honey
1/3 x tsp sea salt
1 x free range egg, beaten
1 x tsp apricot kernel oil
1 x cup full cream milk (or buttermilk)
2 x tbsp melted butter or margarine

Preparation:

Preheat fry pan or pancake skillet to low heat.
Lightly brush pan with almond kernel oil.

Combine all the dry ingredients together in a mixing bowl.
Then add the honey, egg, apricot kernel oil, milk or buttermilk and melted butter. Beat well.

Use only 1/4 cup of the batter for each pancake onto hot pan.
Cook for 1 – 2 minutes only, turning when golden brown.
Serve and enjoy!

Serving suggestions:

Serve with sliced rock melon, strawberries and blueberries for breakfast, or pour over the top a hearty bolognaise mince sauce for a savoury meal!