I heard that years ago, my grandfather (who I never saw doing anything in the kitchen but eating) used to make buckwheat pancakes. That is what gave me the idea to try them. Contrary to the name, buckwheat has no wheat in it and is gluten free. It also has a great flavor that I enjoy adding to cookies and banana bread. Enjoy these pancakes. You can add sugar if you wish, but I’d prefer to add the sugar in a little maple syrup on top.
2 cups buckwheat flour
1 cup oat flour (you can puree oats in a blender or food processor to make this if you can’t buy it)
2 TBSP baking powder
2 scoops (tiny ones) of PURE stevia powder
1 ¼ tsp salt
3 cups milk (any kind)
1-2 tsp vanilla
Add dry ingredients to bowl and stir with a whisk. Add milk and vanilla. Continue to stir with a whisk until blended.
Fry using coconut oil in a cast iron skillet. (Cast iron works best when preheated and an oil is added) Add a little more coconut oil to the pan skillet between batches. Once pancakes start to bubble, flip. Cool completely if saving leftovers before stacking, or stack with something in between the pancakes as they will stick to each other.
We eat these for lunch, with a nut butter, real butter, and a little maple syrup or home made jam. Yum!
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