Gluten Free Buckwheat Pancakes

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The batter should actually be quite thick, so it holds together in the pan and doesn’t spread out everywhere. This way you’ll get some height to the pancake, which will make them fluffier and easier to flip! I will make these with 80g Buckwheat Flour and 40g GF Flour. That's less starchy. Also, you can use Maple Syrup in this pancake mixture to make them even healthier. Beware of Fake Maple Syrup. Enjoy!

60 grams buckwheat flour

60 grams gluten free flour blend (store bought) typically a mix of tapioca/corn/potato starch and rice flour

1 tsp baking powder (gluten free)

½ tsp bicarb soda

1 pinch salt

½ cup milk of choice

2 eggs

2 tsp lemon juice or apple cider vinegar

1 tsp vanilla extract

1 tsp ground cinnamon - OPTIONAL

1 to 2 tbsp coconut sugar or other sugar - OPTIONAL

oil of choice for cooking e.g. olive oil, coconut oil, or butter or ghee will be fine

Directions at nourisheveryday.com

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