Green Pea & Buckwheat Pancakes

Green Pea & Buckwheat Pancakes (Serves 2) Ingredients

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180g frozen green peas, thawed 80g buckwheat flour2 free range eggs

125ml unsweetened almond milk 2 tsp. (10ml) extra virgin olive oil 1/3 tsp. stevia granules15ml rice malt syrup

500ml water for cooking the green pea

Topping – Chocolate Sauce and Strawberries

• 5g cacao powder
• 10ml extra virgin coconut oil
• 15ml rice malt syrup
• 1/3 tsp. stevia granules
• 80g fresh strawberries, chopped in halfMethod (Makes 6 pancakes)

1. Bring water to boil in a saucepan over medium heat and boil the peas for 8 minutes or until soft. Drain the water and transfer the peas to a food processor
2. Add the buckwheat flour, stevia granules, rice malt syrup and almond milk
3. Crack the eggs into the food processor and process until the mixture iscombined
4. Heat olive oil in a non-stick fry pan over medium heat and pour 1/4 cup of the mixtureinto the fry pan and cook for 1-2 minutes or until bubbles begin to appear

1. Flip the pancake over and continue cooking for 1-2 minutes. Repeat this process untilall the mixture has been used
2. In a small bowl combine the cacao powder, coconut oil, rice malt syrup and stevia.Continue mixing until the mixture is well combined
3. Divide the green pea buckwheat pancakes into two serves
4. Pour half of the chocolate sauce over one serving of the pancakes. Add 40g of strawberries on top
5. Refrigerate the second serving of the pancakes, strawberries and chocolate sauce for tomorrow’s leftover