Method

1. Add buckwheat flour, baking powder to a mixing bowl.
2. In a separate jug mix together the milk, egg, melted unsalted butter and maple syrup. Or if you are dairy and egg free just mix the soy/almond milk with the melted coconut butter.
3. Make a well in the middle of your flour mixture and slowly whisk your chosen liquid mixture to the flour until it is smooth and completely combined.
4. Add the raspberries to the mix by just squeezing through your hands. Its really messy but it gives the perfect amount of juice and berry bits  You can also just use a masher.
5. Heat a large frying pan over a medium heat. For each batch of pancakes we want to melt about 1 teaspoon of unsalted butter or about a teaspoon of olive oil.
6. Spoon 2-3 tablespoons of batter into the pan. Cook until you see bubbles forming (about 1-2 minutes). Flip over and cook the other side.
7. Serve each pancake to your little one with a drizzle of maple syrup and 2 fresh raspberries.