Gluten-free Buckwheat Pancakes

Gluten free, Dairy free

Mother's Day is just around the corner and while Mother's Day is also known as international breakfast in bed day for all the Moms out there, it doesn't mean you need to compromise your health. If you're a Mama yourself, you may want to print off this recipe and casually leave it for your family to find... hint, hint, nudge, nudge. Or if you're planning on treating your own Mom to a special breakfast, then these fluffy pancakes will definitely hit the spot. 

Of course, you don't need a special occasion for pancakes, any ol' Sunday is a good enough excuse to whip these up. Best of all, they are super quick to make and are gluten and dairy free.  You can add in you favourites like blueberries and chocolate chips or keep it simple and then add all your faves as toppings! But you definitely don't want to skip the maple syrup! I only use Mountwood Maple Syrup because it is hands down the best of the best. Lucky for me, my big brother is the brains and the brawn behind Mountwood, so I always have it in stock! You can find out more about Mountwood Maple Syrup here. 

Ingredients

• ​1 cup buckwheat flour
• 1/2 tsp baking soda
• pinch of salt
• 2 eggs 
• 3/4 of favourite non-dairy milk (almond milk, coconut milk, cashew milk)
• 3 tbsp coconut oil or butter (melted)
• 1 tsp apple cider vinegar
• 1/2 tsp vanilla
• 1/4 cup water 
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Method
Combine all dry ingredients in a medium sized mixing bowl. In a separate bowl whisk together the wet ingredients. Stir in the wet mixture to the dry until fully combined. 

Heat a frying pan over medium heat. Melt butter or coconut oil in the pan and pour the batter onto the pan (use about 1/2 cup of batter per pancake). Once the pancake starts to bubble up, flip and cook the other side. 

Serve warm with your favourite toppings. Makes 8 pancakes.