Orange & Poppy Seed Buckwheat Pancakes

Directions

• Pour milk into a small mixing bowl , add the flaxseed meal and whisk until combined. Allow to sit for a few minutes while the flaxseed meal starts to swell. Give the mix a whisk from time to time.
• Place buckwheat flour in a mixing bowl with poppy seeds, bicarb and baking soda.
• Using a fine grater or micro planner add the zest of half an orange into the dry mixture. Combine.
• Add the wet ingredients to the dry and combine well. Set aside.
• Segment the oranges into pieces by removing the rind with a pairing knife. Set aside until it comes time to plate up. Do not discard the oranges (the juice will be used for the sauce).
• Place a non stick crepe pan on the stove top and allow to heat. Use a small amount of butter and once sizzling add a ‘not quite’ soupspoon sized amount of batter to the pan.
• After a few minutes the batter will start to bubble up. Use an egg flip to gently turn over and cook the other side for a 1-2 minutes. Remove from crepe pan and set aside on baking parchment.
• Repeat to all the batter has been used (I like to add a small amount of butter between each pancake).
  
  It is important to keep an eye on the heat. You may need to adjust and turn the heat setting down. I also find the first pancake is never the best. Still good enough to eat but it can have uneven coloring as the crepe pan finds its temperature.
• Orange and Maple Syrup Sauce
• In a small saucepan add the juice from two oranges (used earlier) and the tapioca. Whisk until combined.
• As the mix starts to heat up and thicken keep stirring and add in the maple syrup.
• Allow to simmer for a few minutes as the mix reduces. Remove from heat once you have a consistency of a drizzly syrup.
• Serving Suggestion
• Plate up, serve with orange segments, a sprinkle of poppy seeds and finish off with the orange and maple syrup. Serve with a dairy free yoghurt and additional maple syrup (optional) to satisfy anyone with a sweet tooth.