Ingredients

• Ingredients • 2/3 cup buckwheat four • 1/3 cup almond flour • 1/3 cup white rice flour • 1 tbsp baking powder • 1 tbsp coconut sugar • 1 tbsp raw cacao powder • Pinch of salt • 2 flax eggs (2 tbsp ground flax seeds mixed with 6 tbsp water) • 1 2/3 cup almond milk • 1 tbsp neutral oil (coconut oil) • 2 tsp vanilla exact • extra oil for the pan Filling and decoration: • MiiRO popsicles • Banana, fruits • Toasted chocolate chips • Peanut butter or caramel sauce

Preparation

• Preparation 1. Mix all the dry ingredients (flours, baking powder, sugar, salt and cacao powder) together in a large bowl. 2. In a separate bowl, prepare the wet mixture. Prepare 2 flax eggs by whisking 2 tbsp of ground flax seeds with 6 tbsp of water and allow to sit for 3 minutes. Add the almond milk, oil and vanilla extract and mix until well combined. 3. Pour the wet mixture onto the dry ingredients and mix using a spatula until you reach a smooth and homogeneous texture. If the batter is too dry and compact, add some extra milk. 4. Coat a non-sticky skillet with some extra oil and put on medium heat. 5. When the skillet is hot, pour in a scoop of the pancake batter and cook until bubbles pop at the surface (2-3 minutes). At this moment, turn the tortilla in the pan and cook the second side until brown (1-2 minutes). 6. Serve as tortillas, wrapping some MiiRO popsicles, bananas, coconut chips and drizzle some peanut butter or chocolate sauce; or can be served as pancakes with maple syrup.   Makes 6-8 tortillas