Beetroot & Raspberry Pancakes

Ingredients

• 1 cup buckwheat flour
• 1 1/4 cup milk of choice
• 1 1/2 tsp baking powder
• 1 banana (or free range egg)
• 70g raspberries
• 1 tbsp beetroot powder
• 1/4 cup + 1 tbsp maple sugar
• 1 tsp vanilla extract
• 1/4 cup coconut yoghurt
• a pinch of salt
• 1 tbsp poppy seeds (optional)

Directions

Blend all ingredients in your food processor. If using an egg, just use 1 cup milk, but if making these vegan and using the banana, add the extra 1/4 cup milk. Add some coconut oil or ghee to a medium fry pan and using a 1/4 cup measure, scoop out your mix, flatten into pancake shape and cook until you see bubbles appear on the top. Flip and repeat. Serve with anything you like such as coconut yoghurt, almond butter, fresh fruit and maple syrup.