Ingredients

• Ingredients 1 ¼ cups buckwheat flour 1 cup coconut yoghurt  ¼ cup almond meal or desiccated coconut 2 passionfruit  1 1/2 tsp baking powder 1 punnet raspberries  Pinch ground cinnamon  1/3 cup toasted coconut flakes  1 cup Califia Farms unsweetened vanilla almond milk Maple syrup to drizzle  2 tbsp coconut oil  1 tsp white vinegar (optional)  1/3 cup maple syrup or coconut sugar  Zest 1 lemon  ¼ cup coconut oil or non-dairy butter to cook the pancakes

Preparation

• Preparation Add and mix through the almond milk, coconut oil, vinegar, if using, maple and lemon zest.  Heat a non-stick frying- pan over a high heat and if you have one, place a love heart cutter in the pan.   Add a little oil to the pan and spoon in about ½ cup of pancake batter. Cook for about 2 minutes then carefully flip and cook for 2 minutes more. If using the heart cutter, remove this before flipping the pancake. Repeat until all the mix has been cooked.  To serve, combine the yoghurt with the pulp of 1 passion fruit and spoon this over your pancakes then top with raspberries, coconut maple syrup and more passionfruit.