GF Buckwheat Pancakes

I JUST made these and was so impressed that I'm recording the recipe ASAP!  I am not talented at making pancakes, so the fact that these held together when flipped (a miracle!) and were fluffy AND tasty, whoa.

Saving this recipe for next weekend, too!  Nutty and nourishing, they made a nice, substantial Saturday breakfast for me and Hubs.

INGREDIENTS/DIRECTIONS:

-1 cup buckwheat flour (homemade from toasted buckwheat groats)

-1 tsp baking powder

-1/4 tsp sea salt

-1/2 tsp each cinnamon, ginger, allspice

Combine in a bowl

-1 egg, beaten

-2 Tbs softened coconut oil

-1 cup unsweetened vanilla almond milk

-1 tsp vanilla bean paste

Mix well and set aside while pan/griddle heats to MED with another 2 Tbs coconut oil 

Blop large tablespoons of batter in warmed & greased pan.  Makes about 8 pancakes (2 good servings). Flip when ready, after about 3 minutes. 

Serve with unsalted butter, maple syrup, and fresh blueberries.