Charcoal Buckwheat Pancakes With Blueberry Molasses Syrup

Ingredients

• For the pancakes
• 1 cup buckwheat flour
• 1 cup nut milk or milk of choice
• 1/4 cup maple or coconut sugar
• 1 organic egg
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 2 tsp charcoal powder
• 1 tsp vanilla powder
• a pinch of salt

• For the syrup
• 1 cup blueberries (fresh or frozen)
• 1/4 cup maple syrup
• 1/2 cup molasses

Directions

To make the syrup add blueberries to a pot with a tiny splash of water. Cook until softened but still whole. Remove blueberries from pot leaving juices behind. Add the maple syrup and molasses and mix well. Save the cooked blueberries to top packages with. For the batter simply blend all ingredients together until you have a smooth batter. Heat a non stick pan to medium heat and pour into small circles. Flip when bubbles appear on the surface and cook on the other side for another minute. Serve with coconut yoghurt, fresh almond butter, toasted coconut, cooked blueberries and your syrup.