Zucchini Buckwheat Pancakes with Poached Egg

Ingredients: Makes one serve

• 1/4 cup buckwheat
• 1/4 cup almond milk
• 1/2 zucchini (grated)
• 2 tbsp savoury yeast flakes
• Salt and pepper to taste
• 2 poached eggs
• 1/4 avocado
• Chilli flakes (garnish)
• 2 tbsp coconut oil

Instructions:

1. In a bowl mix well the buckwheat flour, almond milk, zucchini, savoury yeast flakes and the salt and pepper. 
2. Meanwhile on low heat melt the coconut oil on a pan. And boil a pot of water ready for the eggs. 
3. In the pan pour a small amount of the mixture in, let it bubble and flip over the pancake. Repeat with the remaining of the mixture. 
4. Once your pot of water has boiled add the two eggs for 3 - 5 mins to poach.
5. On a plate serve the pancakes and avocado.
6. Once the eggs are cooked, drain and serve on top of the pancakes.
7. Garnish with chilli flakes and serve.