Ingredients
- 3 cups Buckwheat Flour
- 1/2 tsp Baking Soda
- 1 tbsp Baking Powder
- 3 cups Coconut Or Rice Milk
- 1 1/3 tbsps Apple Cider Vinegar
- 1/4 cup Maple Syrup
- 2 tbsps Coconut Oil Or Ghee (to cook in the pan)
Instructions
- In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set it aside.
- In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, baking soda, and baking powder. Make a well in the center and pour the liquid ingredients into the middle.
- Whisk until it forms a smooth, slightly thick batter with no lumps.
- Warm a pan over medium heat with a little coconut oil or ghee
- Pour 1/4 cup of batter onto the warm oiled pan. Use the back of a spoon if needed to spread batter round-shaped pancake.
- Cook until bubbles form on top and sides are set and dry – about 2 minutes, then slide a spatula under the pancake and flip on the other side. Cook for an extra 30 seconds on this side.
