Ingredients
● 1 Cup Buckwheat Flour
● 7 Drops of Stevia
● 1 Teaspoon Baking Powder
● 1 Teaspoon baking soda
● ¼ Teaspoon Salt
● 1 ¼ Cups Almond milk or Soy milk
● 1 Large Egg
● ½ Teaspoon Pure Vanilla Extract
● Butter for skillet
Directions:
- In a medium mixing bowl, mix together the buckwheat flour, stevia, baking powder, baking soda, and salt.
- In a liquid measuring cup, measure out the milk. Beat in the egg and vanilla extract.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Transfer the cooked pancakes to a plate and add some fruits or whatever healthy toppings you like. Serve immediately.
We love fresh Organic Butter slathered all over, and sometimes Fresh Strawberries.
( Buckwheat is not, despite its name a form of wheat, buckwheat is actually related to Rhubarb. The small seeds of the plant are ground to make flour. It has a strong nutty taste and can be
great in pancakes or baking)
