Buckwheat Pancakes
Author: Brittany Williams
- 1 3/4 cups Buckwheat Flour
- 1.5 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Sea Salt
- 4 Eggs
- 2 tbsp Coconut Oil
- 2 tbsp Raw Honey
- 1 tsp Pure Vanilla Extract
- 2 cups Almond Milk
- 1 tsp fresh squeezed Lemon Juice
Pre-heat pancake griddle or cast iron pan.
Place all ingredients in a bowl and whisk.
Liberally grease your pan with coconut oil and using a 1/4 cup spoon batter onto your preheated surface.
When little bubbles start to appear all over the surface of your pancake, it's time to flip. Adjust head accordingly.
Enjoy pancakes with a drizzle of Grade A or Grade B Organic Pure Maple Syrup.