Ingredients
1 1/2 cups buckwheat flour
2 T. sugar (I use coconut sugar)
1 1/2 tsp. baking powder (I use Hain because it is corn free)
1/2 tsp. salt
1 1/2 cups milk (I use So Delicious or canned coconut milk)
3 T. unsalted butter, melted (I use coconut oil)
2 large eggs OR
2T ground flax or chia seeds + 6T boiling water, made into a slurry
1/2 tsp. vanilla (optional)
Preparation
Preheat and prepare your griddle. Spray with cooking spray.
Whisk together your dry ingredients: flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: milk, unsalted butter, eggs, and vanilla.
Pour the wet ingredients over the dry ingredients and mix together. If your batter is a bit too thick, gradually add more milk or water until it is a desired consistency.
Use a ladel to make pour the batter onto your pan. When bubbles form on the top of the pancake, flip to the other side.
Suggested toppings: Fruit compote, cashew or almond butter, maple syrup
