Directions

1. Place eggs and milk into a large mixing bowl and whisk until well-combined.

2. Add almond meal, buckwheat flour, baking powder and spices into the bowl and stir until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.

3. Heat a large frypan over a medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on its own. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for a further minute.

4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.

5. Serve pancakes with fresh strawberries, a drizzle of rice malt syrup and a dollop of yoghurt to serve. Sprinkle with a little cinnamon for some extra Christmas flavour!