total prep: 10 minutes
cook time: 10 minutes
servings: varies, depending on pancake size
1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice ALMOND flour, QUINOA flour)
1 tablespoon COCONUT sugar or maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1¼ cups COCONUT milk or milk of your choice (almond, hemp, cow’s)
1 large egg
½ teaspoon pure vanilla extract
Coconut oil, for the skillet
In a medium mixing bowl, mix together the flour(s), sugar or maple syrup, baking powder, baking soda and salt. In a liquid measuring cup, measure out the milk of your choice. 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 pan over medium-low heat and brush with 1½ teaspoons of coconut oil . 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 baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more coconut oil when needed. Serve immediately.