Ingredients
- 2/3 cup buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup coconut cream
- 3/4 cup almond milk or whole milk
- 1 teaspoon vanilla
- 2 teaspoons maple syrup
- 4 teaspoons extra virgin olive oil
Topping:
- 1/2 cup full fat yogurt
- 1/4 cup maple syrup
Method
- Mix dry ingredients (buckwheat flour, baking powder, baking soda and salt) in a bowl with a fork.
- Whisk wet ingredients (egg, coconut cream, almond milk, vanilla and 2 teaspoons maple syrup) in another bowl.
- Add dry ingredients to wet ingredients. Mix with a spoon (don’t overmix).
- Fry pancakes in a skillet with olive oil (2 teaspoons per round of pancakes.) Flip once bubbles appear throughout pancake.
- Top with a dab of yogurt and a Tablespoon of maple syrup.