Fluffy Buckwheat Pancakes

Note: If you don’t have buckwheat flour, you can always use another gluten free flour instead.

Ingredients:

1/2 cup buckwheat flour 1/3 cup rice or soy milk 1/2 teaspoon baking powder 1 egg

Method:

Combine all the ingredients and cook with coconut oil in a hot pan until golden.

If you have any pancakes left over, place them in the freezer. They make a great lunchbox snack!

You can also toast the pancakes for a quick snack, too.

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