Pancakes filled with goodness! These pancakes will fill you up for hours & the family will LOVE them!

INGREDIENTS:

• 1 cup buckwheat flour
• 1 scoop WPI Switch (flavour of your choice)
• 1 teaspoon baking powder
• 1 tablespoon coconut sugar (optional, for sweetness)
• 1 cup unsweetened almond milk (or milk of choice)
• 1 large egg (or flax egg for vegan)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil (for cooking)
• Fresh fruit & Greek yoghurt (for topping)

METHOD:

In a mixing bowl, combine the buckwheat flour, WPI, and baking powder. Mix well.

In a separate bowl, whisk together the egg, almond milk, and vanilla.

Slowly pour the wet mixture into the dry ingredients, stirring until a smooth batter forms. (Add a splash more milk if too thick.)

Heat a non-stick pan over medium heat and lightly coat with coconut oil.

Pour small amounts of batter to form pancakes (around ¼ cup each).

Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes.

Stack pancakes and top with fresh fruit, Greek yoghurt, or a drizzle of nut butter.

Enjoy!