Recipe adapted from A Cozy Kitchen
• ½ cup (60 g) buckwheat flour
• ¼ cup (30 g) coconut flour
• ¼ cup (27 g) flax seed meal
• 1 tablespoon sugar (I use coconut)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1½ cups (350 ml) buttermilk or soured milk (I use almond milk with 1 Tablespoon vinegar or lemon juice)
• 1 large egg
• ½ teaspoon pure vanilla extract
• ¼ cup (50 g) coconut oil, melted
- Toppings of choice - delicious with berries, toasted nuts, pure maple syrup, honey.
1. In a medium mixing bowl, mix together the flours, sugar, baking powder, baking soda and salt.
2. In a liquid measuring cup, measure out the milk (and sour if not buttermilk). Beat in the egg and vanilla extract. Slowly add the coconut oil and whisk vigorously to blend.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter will have some small lumps.
4. Preheat your skillet over medium-low heat and scoop the batter onto the warmed skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes. It’s time to flip when the edges (about a ½ inch/a centimeter or so) look dry. Cook on the opposite side for 1 to 2 minutes, or until golden brown.
5. To keep warm, place on a plate or baking sheet in a preheated 200˚F (200˚C) oven. Repeat with the remaining batter and serve.