Buckwheat Pancakes (Gluten Free) With Berry Sauce

• 12 cup of organic buckwheat flour
• 12 cup of organic rice flour
• 1 teaspoon baking powder
• 1 egg (seperated)
• 1 cup milk
• 1 tablespoon oil (vegetable or sunflower)
• 1 pinch of himalayan salt
• 1 tablespoon organic rapadura sugar
• 1 cup frozen blueberries
• 1 cup frozen raspberries

1. Sift the flours in with the baking powder, then add a pinch of the Himalayan salt & the sugar to the flours.
2. Make a well in the centre and pour in the egg yolk, milk & oil .
3. Whisk well until combined.
4. In a separate bowl, whisk the egg white until a stiff peak forms, and then gently fold into the batter.
5. Melt butter in a heavy pan, pour some of the batter in & cook until bubbles appear on top.
6. Flip the pancake & cook until golden.
7. To make the berry sauce, add the frozen berries to a saucepan and gently heat until they break down.
8. Serve the pancakes with berry sauce, ricotta or plain yoghurt and lashings of maple syrup!

flour, rice flour, baking powder, egg, milk, oil, salt, sugar, frozen blueberries, frozen raspberries

Taken from www.food.com/recipe/buckwheat-pancakes-gluten-free-with-berry-sauce-454354 (may not work)