Buckwheat and blueberry pancake stack with cashew cream and maple syrup

Makes 12

Ingredients

½ cup of buckwheat flour

½ cup of blanched almond flour

4 eggs

2 tsp your choice of sweetener, I used Norbu, made from the monkfruit

1 tsp baking powder

2-4 tbsp your favourite milk

1 cup fresh or frozen blueberries

cashew cream and maple syrup to serve

Method

Whisk everything together except the blueberries and milk. Add 1 tbsp milk at a time until you get a thick batter consistency.

Heat some butter in a large pan and spoon in to make 4 small pancakes. Put a few blueberries on top of each one, cook for 1 minute or so until golden brown, and then flip over for another minute. Repeat 3 times until the pancake mix is used up. Layer pancakes with the cashew cream and drizzle with maple syrup. You should have about 12.