Gluten-Free Pancakes with Berries & Pecans

Crack the eggs into a bowl. Add almond flour, buckwheat flour, milk, baking powder, cane sugar, and a pinch of salt. Whisk with a whisk until a smooth batter is formed.

Add some oil to a pan and spread evenly with a brush. Heat the pan over medium heat. Reduce the heat and add small pancakes (approx. 10 cm diameter) to the pan. Use about 2 tablespoons of batter per pancake.

Cook the pancakes until golden brown, then flip and finish cooking on the other side. Let the finished pancakes cool briefly on a wire rack.