Gluten free is the craze right now and with buckwheat, that makes for an easy breakfast. Most buckwheat pancakes call for 1/2 of the flour to be whole wheat. These are ALL buckwheat and turn out nicely.
1 cup buckwheat flour, freshly milled
1 tsp. baking powder (aluminum free)
2 Tbsp. natural sugar (organic or Sucanat)
½ tsp. sea salt
1 egg, beaten
1 cup milk
2 Tbsp. melted butter
Preheat griddle or large skillet to 375. Grease lightly with coconut oil or butter. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, milk and butter, beating well after each addition.
Pour ¼ cup of batter for each pancake onto hot griddle. Cook 1 to 1 ½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1 ½ minutes or until golden brown.
Possible toppings: natural nut butter, fruit spread (raspberry, strawberry, blueberry), 100% maple syrup and coconut oil or butter.