Gluten-Free Buckwheat Pancakes

  • 3/4 cup organic buckwheat flour
  • 3/4 cup organic all purpose flour (can use buckwheat only to make this gluten-free)
  • 2 tbsp. powdered maple sugar (or other granulated sugar)
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 2-3 tbsp. raw butter melted
  • 1 egg
  • 1 cup raw goat kefir (or buttermilk)
  • 1/2 – 1 cup water (to thin batter)
  • Coconut oil
  • Maple Syrup or honey
  • 1 cup fresh berries

Mix dry ingredients first in a large bowl (flour, sugar, salt, baking soda).

Add to the dry ingredients the raw butter and kefir. Stirring to get the right consistency. If your batter is too thick, add more kefir.

Heat a non-stick frying pan to medium-low and add coconut oil.

Pour 1/4 cup of batter for each pancake.

Wait until the air bubbles come to the surface (2-3 minutes) and then flip.

Top with fresh berries.

Drizzle with Maple syrup and enjoy!