Gluten-free and sugar-free pancakes – Food & Home Magazine

Ingredients

• 160 g buckwheat flour
• 35 g cornflour
• 1 tsp baking powder
• 250 g plain double cream/Greek yoghurt
• 60 ml (¼ cup) full cream milk
• 1 large egg
• 1 tsp (5 ml) vanilla essence
• fresh seasonal fruit, to serve
• honey, to serve