Ingredients
225g buckwheat
1tsp baking powder
275ml milk of choice
1 egg
pinch of salt
1/2 tsp cinnamon
Method
Mix all the ingredients in a mixing bowl and whisk
Heat a small frying pan with a little coconut oil
Fry dollops of batter until golden on both sides
Store in oven until ready to serve
Top with fresh fruit and yoghurt (we used full fat coconut yoghurt)
ENJOY !!
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This has been one of the hardest decisions we have ever had to make, but unfortunately we have to close the doors of the studio after 11 years due to insanely rising costs and the effects of algorithms from big tech. We want to celebrate our successes and the truly special community around us. We have had the BEST time welcoming so many amazing people through our doors. Last day will be 31st May and you will still be able to purchase one off drop ins for the classes which will help us support the teachers in this transitional phase. Please understand there can be no refunds on passes that have not been used. Words can’t begin to describe the deep feeling of gratitude we have for you and how much we will miss seeing you all take care of yourselves and others. We’ll be back in another form soon 🙂