|Gluten Free Buckwheat Pancakes|
3/4 Cup Organic Buckwheat Flour
Organic Coconut Oil
Organic Maple Syrup (I personally like Grade B for its more intense flavor)
In one mixing bowl, place all the dry ingredients.
In a separate mixing bowl, place all the wet ingredients.
Stir wet ingredients into dry until completely blended.
Heat coconut oil in large skillet over low to medium heat.
Use 1/4 cup measuring cup to pour batter onto skillet.
When pancakes bubble and the bubbles burst, turn them.
Remove after 1 minute.
|Do you have a funny or interesting story about your recipe|
Time saving tip ~
Use all the batter. Cook up all the pancakes and save the left overs. Not only can they be put in the toaster for quick breakfast later in the week, they make an excellent bread like side to any meal or salad later in the day.
|Submitted By:||Rommy Kirby|