- 100 g buckwheat flour
- 80 g white rice flour
- 2 teaspoons baking powder
- 2-3 teaspoons pitaya powder
- 4-5 tablespoons agave
- 2.5 dl almond milk
Place pancake ingredients in a medium-sized bowl and mix until well combined. Adjust sweetness.
Brush the pan with coconut oil and preheat it under medium-low heat. Pour the batter into small circles (I used 1.5 tablespoons for each pancake).
When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over and cook briefly on the other side.
Serve with coconut yogurt and top with blueberries and cherries.