Ingredients

150 g of buckwheat flour

100 g of spelt black flour

200 ml of almond milk

150 ml of warm mineral water

40 gr of melted butter

Preparation

Mix flour, warm mineral water and almond milk and leave overnight in the fridge. In the morning add half teaspoon of salt, baking powder, two egg yolks and whipped egg whites and gently stir into the mixture. Heat the small frying pan, then reduce the temperature and fry pancakes on dry pan.