Ingredients

1 cup buckwheat flour ( I buy whole buckwheat and use high speed blender to make into flour)

1 tablespoon rapadura sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon celtic sea salt

1 1/4 cups natural yoghurt

2 eggs

1/2 teaspoon vanilla extract

Ghee for frying

Method

1. Mix all the dry ingredients together (the buckwheat flour, rapadura sugar, baking powder, baking soda, celtic sea salt)
2. Add in the wet ingredients (yoghurt, egg, vanilla extract).  Mix well, the batter should be quite smooth.
3. Use a heavy based pan (I use cast iron), and melt the ghee on a medium heat.
4. Add a quarter of a cup of batter for a pancake.  You should be able to get 3-4 in the pan.
5. Cook for 3 minutes, then carefully turn over, and cook for another 3 minutes.
6. Remove the cooked pancakes from the pan.
7. Continue the process until all the batter is used up.  You should get about 10 pancakes.
8. Serve with berries or banana, and a drizzle of honey or maple syrup