Three Buckwheat Pancakes (gf)short Stack (2) (gf) Recipe

Time25m

Serves2

Organic buckwheat flour, cornmeal, and flaxseed

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Ingredients

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1
Mix Dry Ingredients
In a large mixing bowl, combine the organic buckwheat flour, cornmeal, ground flaxseed, baking powder, and salt. Whisk together until fully combined.
2
Mix Wet Ingredients
In another bowl, whisk together the almond milk, maple syrup, vanilla extract, and melted coconut oil until smooth and uniform.

3
Combine Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. Let the batter sit for about 5 minutes to thicken.
4
Preheat Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil if necessary.
5
Cook Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
6
Serve
Serve the pancakes warm with your favorite toppings such as fresh fruits, maple syrup, or nut butter.