Buckwheat Berry Pancakes

In a large mixing bowl combine the dry ingredients (flour through salt) and set aside.

In a small electric chopper lightly chop the mixed berries and 2 tablespoons dairy-free milk.In a small mixing bowl combine the chopped berries and milk with the remaining milk, eggs and berry fruit spread. Add mixture to dry ingredients and mix thoroughly.

Heat a lightly greased skillet with grape seed or sunflower oil on medium heat. Using a 1/4 cup measure pour pancake batter onto skillet and cook for 3 minutes on each side or until golden and cooked through.

For the sauce: Place the mixed berries, drained cashews (I like to soak mine in water for 30 minutes, but this step is not necessary) , stevia, coconut cream and dairy-free milk into the electric chopper and puree until smooth.

Serve the pancakes with the sauce and pure maple syrup. Or omit the syrup for an amazing sugar free breakfast!

Notes:
1. For the two flax seed meal eggs combine 2 tablespoons flax seed meal and 6 tablespoons water.
2. We like to pour on the berry cream sauce (also dairy-free) and then drizzle with a little maple syrup. The syrup is optional if you’re avoiding added sugar.