Ingredients
1/2 cup of Organic Buckwheat Flour
1/2 cup of Organic Rice Flour
1 tsp Baking Powder
1 egg (seperated)
1 cup of Milk
1 tbs of  Oil (vegetable or sunflower)
Pinch of Himalayan Salt
1 tbs Organic Rapadura sugar

Berry Sauce
1 cup of frozen Blueberries
1 cup of frozen Raspberries

Method
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!!
Makes around 10 pancakes.

This recipe was kindly shared by Team Goodness member, Sally!