Ingredients:

  • 1 cup (120g) buckwheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar (or coconut sugar for a healthier option)
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) milk (dairy or plant-based)
  • 2 tablespoons (30ml) melted unsalted butter (or coconut oil)
  • Maple syrup
  • Fresh berries (optional)

Instructions:

  1. In a medium bowl, whisk together the buckwheat flour, baking powder, sugar, and salt.
  2. In a separate bowl, beat the egg, then mix in the milk and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are okay).
  4. Heat the skillet over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook for 2-3 minutes, or until bubbles appear on the surface and edges look set.
  7. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
  8. Remove from skillet and keep warm while you repeat with remaining batter.
  9. Serve with maple syrup and fresh berries.