BUCKWHEAT PANCAKES WITH FRESH PEACHES AND TOASTED ALMONDS
Benefits: Buckwheat is one of the few plant-based forms of "complete protein", meaning it contains all nine essential amino acids. So is an excellent addition to a vegetarian or vegan diet. It is also suitable for those with wheat or gluten intolerance, as it is not a grain, but a fruit seed, related to rhubarb and sorrel. Peaches are rich in potassium, Vitamin A, B, C, E and K. And minerals calcium, magnesium, iron phosphorus, zinc and copper. Almonds are rich in omega 3 fats, calcium and Vitamin E.
1 large banana
200ml oat/soya milk
200g buckwheat flour
2 fresh peaches
1 spoon of live yoghurt
Put all pancake batter ingredients in a blender till smooth,
Spoon about 2 tbsp of the batter into to a hot, lightly oiled frying pan.
Cook on medium heat and turn after a minute or so, or until lightly browned on both sides.
Top with sliced fresh peaches and
Chop a handful of almonds, toast them in a dry pan for a few minutes and scatter on top.