Time: 40 minuti
Difficulty: Facile

Ingredients for 4 people 
160 g of milk
4 whole eggs and eggs
270 g Special for pancakes, waffles and crepes Molino dalla Giovanna
30 g fine buckwheat flour without gluitne
60 g sunflower seed oil
40 g granulated sugar
10 g yeast for gluten-free desserts
100 g of acacia honey
250 g wild berries

Time: 30 minutes more rest

Difficulty level: Easy

Procedure 
Shell the eggs in a bowl and beat them with a whisk by hand, then add milk lil flush, always stirring with the whisk.
Add the yeast and flour and sift everything in the bowl with the egg mixture, mixed with the whisk to amalgamate.
Now add the oil, pouring little at a time the sugar, at this point the batter and ready to be cooked.
Heat a large non-stick frying pan over a low heat and, if necessary, grease with a little butter to spread on the surface with the help of kitchen paper. 
Pour in the middle of the pot a ladle of preparation, there will be no need to spread it.
When bubbles start to appear on the surface and the base will be golden, turn it on the other side by means of a spatula, as if it were a crepes, then brown the other side too, after which the pancake will be ready.
Continue with the rest of the dough and gradually place the pancakes on a serving plate, stacked one on top of the other.
Complete with a spoonful of honey and a handful of berries on top.