Light + Fluffy Buckwheat Pancakes

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Buckwheat flour

• Oils & Vinegars

  • 1 tsp Coconut oil

• Dairy

  • 1/3 cup Plant milk / filteredwater

Found on goodnesstoglow.com

Description

Ingredients

• 1 large egg
• ½ cup buckwheat flour *
• ⅓ cup plant milk / filteredwater (I use almond milk)
• ½ teaspoon baking powder *
• 1 tsp coconut oil, for cooking

Directions

• Whisk together the egg with your choice of liquid. Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency.
• Heat a frying pan on low to medium heat.
• Roughly pour ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes.
• Transfer to a plate and continue cooking the remaining batter.