- 100 gr buckwheat flour,
- 70 gr tapioca or potato starch
- 2 teaspoons xylitol,
- 2 teaspoons psyllium husk,
- 1 deciliter coconut milk (Tesco free from),
- 2 deciliter sparkling water
- oil for frying
Sieve the ingredients into a large baking bowl and beat well until smooth and lump free. Lightly grease a pancake pan or frying pan with a little oil. Heat until very hot and add a ladleful of batter so it evenly and thinly coats the base of the pan. Cook until set and lightly golden.
Using a spatula and cook on the other side for approx 30 seconds.