Buckwheat Pancakes

Ingredients

• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg (Sub for flax egg or Bob's Red Mill egg replacer)
• 1 1/4 cups buttermilk (or dairy-free buttermilk)
• 2 tablespoons unsalted butter (melted)
• 1 tablespoon sugar (Swap for 1 tablespoon of honey or maple syrup for a natural sweetener.)
• 1/2 teaspoon vanilla extract

Steps

1. 1

   Whisk together buckwheat flour, baking powder, baking soda, and salt in a bowl.

2. 2

   Whisk the egg, buttermilk, melted butter, sugar, and vanilla extract in a separate bowl.

3. 3

   Pour the wet ingredients into the dry ingredients and stir until smooth. Let the batter rest for 5 minutes.

4. 4

   Preheat a non-stick skillet over medium heat and lightly grease with butter or oil.

5. 5

   Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.

6. 6

   Serve warm with maple syrup, butter, fruits, or yogurt.