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.
