Food Raspberry buckwheat pancakes (serves 3) ingredients 125g buckwheat flour 2 eggs 2 tbsp maple syrup/honey 2 tbsp melted coconut oil 1 tsp vanilla essence 1 tsp baking powder 250ml almond milk, unsweetened 100g raspberries Coconut oil, for frying method Add everything except for the almond milk and raspberries to your food processor, and blitz until well combined. Gradually add in the almond milk and blend until you havea smooth, quite thick but still runny mixture. If it istoo thick, add in another dash of almond milk. Add the mixture to a jug and stir in the raspberries. Heat some coconut oil in a pan on amedium heat. Drizzle in enough mixture for your desired pancake size. Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side, until golden brown, and then plate. Continue with the other pancakes, adding more coconut oil as necessary, and stack them on top of each other to keep them warm.