Gluten Free Buckwheat Pancakes

1. 1

   In a medium bowl, whisk buckwheat flour, flaxseed, baking powder, and salt. Whisk in coconut oil, egg yolk and, milk.

2. 2

   In a small bowl, lightly beat egg white and vanilla. Gently fold into batter.

3. 3

   Heat a large skillet over medium heat. Lightly coat with coconut oil. Pour 1/4 cup of batter into the hot skillet. Once surface bubbles and edges on the pancake look dry (about 1-2 minutes), gently lift one side using a thin spatula. If it is golden brown, flip and cook on the other side for another 1-2 minutes.

4. 4

   Serve warm with pure maple syrup, fresh fruit, and a sprinkle of cinnamon!

* Per serving · 4 servings · Values may vary.

No additional tips available.