- Beat the eggs, mix with the buckwheat- and wholemeal flour, cinnamon, banana, salt, bakkingpowder and soy (milk) into a smooth batter; additionally add raisins in lastly. Let rest for 10 minutes.
- Heat the ghee or oil in a frying pan and gently fry until pancakes turn goldenbrown.
- Serve with pear and blueberries.
Tip: alternatively try other types of flour such as teff - or amlond flour, and garnish with maple syrup.
