1. In a medium mixing bowl, stir together the buckwheat flour and cocoa powder. In a small bowl, whisk the egg. Add the wet ingredients to the dry ingredients and mix until just combined.
2. Preheat your skillet over medium-low heat and melt 1 Tbsp of coconut oil or butter. Using a ladle to measure, pour the batter onto the warm skillet.
3. Cook for 30 seconds-1 minute on one side, watching the edges closely (flip sooner if need be!). Repeat on other side. Continue until the batter is used up. Serve and enjoy!

Strawberry Puree

1. Heat up 1 cup of frozen or fresh strawberries in a skillet over medium heat, with 2 Tbsp of water. Cook until soft right through. Put the berries in a blender or food processor and process until smooth puree.

Vanilla Coconut Whipped Cream

1. Makes 1 cup
2. 1 15 ounce can of coconut milk, full fat
3. 1 teaspoon of cinnamon
4. 1 Tbsp pure vanilla extract
5. Place can of coconut milk in refrigerator for at least 12 hours – aim for 24.
6. When you open the can of coconut milk, you will find a thick layer of cream on top, scoop this out into a medium sized bowl. Take only the cream and leave the coconut water for a smoothie.
7. Whip with a hand mixer on high for 1 minute.
8. Add in cinnamon and vanilla extract
9. Whip for another 2-3 minutes.