Ingredients

• Ingredients Scale 1x2x3x 1 cup unsweetened almond milk juice of 1/2 lemon or 1 teaspoon apple cider vinegar 1 cup buckwheat flour 2 tablespoons coconut or organic pure cane sugar 1 tablespoon baking powder 1/2 teaspoon cinnamon, optional pinch of salt coconut oil, for the griddle berries of choice, to serve (blueberries, raspberries, blackberries or strawberries) pure maple syrup, to serve

Preparation

• Instructions Buttermilk: In a measuring cup, add milk and lemon juice, let set for 10 minutes. Preheat griddle to manufacturers setting for pancakes. Once hot add 1 tablespoon or so of coconut oil and spread to coat griddle. Mix: In a medium sized mixing bowl, add flour, sugar, baking powder, cinnamon and salt, mix well. Add in vegan buttermilk and mix to combine. These are thicker pancakes, for thinner pancakes, add up to 1/4 cup more milk to the batter. Pour and cook: Using a 1/4 cup measuring cup, scoop up batter and place on griddle. Once the top forms bubbles and sides look a little leathery, about 2 – 3 minutes, flip and cook the other side for 2 -3 minutes. Serve with berries of choice and pure maple syrup. You may even like to top with this Blueberry Compote (it’s really easy to make and delicious!). Makes 8 pancakes. Serves 2 generously or 4 smaller plates.