Makes enough batter for 3 pancakes. It is a good idea to make up a larger amount than required and retain in the refrigerator for up to 3 days.

Ingredients

• 6 tbsps Buckwheat flour
• 3 tbsps Pumpkin seeds
• Water – enough to make a thick but runny consistency.
• Pure fruit jam
• 1 lemon

Method

1. Wash and check pumpkin seeds before putting in blender.
2. Add a little water and blend.
3. Then add buckwheat flour and some more water.
4. Blend again and keep adding a little water at a time until reaches ideal consistency.
5. With olive oil coat the waffle maker lightly with a brush.
6. Allow waffle maker to heat up for 5 minutes.
7. Open waffle maker and pour on some of the above mixture starting in the middle and then moving in circles outwards until covered.
8. Close and cook for 7 to 12 minutes - depending on the thickness of the mixture and the waffle maker. Check at intervals to make sure your waffle is not burning but you need to ensure the inside is cooked properly.
9. Spread on your favourite pure fruit jam and freshly squeezed lemon juice on the top. I personally like the fruits of the forest by Evernat.

Sit back and enjoy with a mug of green tea. What a good start to the day!!

This recipe was kindly provided by Julie Mc. Donald. A fellow student of The Kevala centre and she now runs a thriving Nutritional Therapy Business in Haywards Heath in sussex.