The buckwheat flakes give the pancakes a strong nutty flavor, but they can also be made with oatmeal.
First put the buckwheat flakes in the blender and process into flour.
Then whisk together buckwheat flour, milk, coconut blossom sugar and Dunaliella Salina (for the orange color).
Heat some coconut oil over medium heat in a shallow pan.
Add 1 to 2 tablespoons batter per pancake to pan. Turn after about 1 minute.
Stack the finished pancakes.
Mix peanut butter, raspberry powder and oil to make a sauce and add to the pile.
Garnish with blueberries, puffed quinoa and coconut chips.
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