Sift the flours in with the baking powder, then add a pinch of the Himalayan salt & the sugar to the flours. Make a well in the centre and pour in the egg yolk, milk & oil . Whisk well until combined. In a separate bowl, whisk the egg white until a stiff peak forms, and then gently fold into the batter. Melt butter in a heavy pan, pour some of the batter in & cook until bubbles appear on top. Flip the pancake & cook until golden.
To make the berry sauce, add the frozen berries to a saucepan and gently heat until they break down.
Serve the pancakes with berry sauce, ricotta or plain yoghurt and lashings of maple syrup!
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Buckwheat Pancakes (Gluten Free) With Berry Sauce (cont.)