Gluten Free Buckwheat Pancakes

Get scrumptious pancakes without any unwanted
side effects with this gluten free recipe.
You can also make a batch, freeze,
then defrost and microwave as you need them.

Ingredients:
3 1/2 ounces buckwheat flour
1 large free range egg
1 cup semi skimmed milk
1/4 cup water
1 tbsp Greek yogurt
rapeseed or olive Oil for frying
Fresh fruit to serve

Directions:
Whisk the flour, egg and milk together until you have a smooth paste.
Whisk in the water and yogurt to make a smooth batter.
If you want to make lighter 'crepes'
then add a little extra water
at this point to make a thinner batter.
Heat a teaspoon of oil in a non-stick frying pan
and swirl around to cover the base.
Add enough batter to cover the base of the pan,
tilting to spread evenly and fry until golden underneath
and then turn or flip gently and fry
on the other side until golden and cooked through.
Top with strawberries and blueberries
(or your favourite fruit) and drizzle over natural syrup.