…a great autumn breakfast
INGREDIENTS
1 cup buckwheat flour
1/2 cup spelt flour (or gluten free)
1/4 cup ground hazelnuts
1 1/2 cups kefir or plain yogurt
1/4 cup coconut oil (or melted butter)
1 tbsp fine light brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large egg
1/2 tsp. vanilla extract if desired
PROCEDURE
1. Sift together dry ingredients except ground hazelnuts. Mix them in after sifting the dry ingredients.
2. Beat the egg with the sugar until mixture is fluffy. Mix in the yogurt and coconut oil and vanilla if using.
3. Combine the wet and dry ingredients together without over mixing.
4. Fry 1/4th cupfuls of the batter in a lightly greased non-stick pan. Turn to brown other side.
5. Serve with maple syrup and fresh berries if desired.
