Buckwheat American pancake

Ingredients

• 280 g Buckwheat flour
• 1 tbsp Maple sugar
• 220 ml Almond milk, unflavored
• 2 tbsp Lukewarm water
• 1 1/2 tsp Baking powder
• 2 tbsp Melted coconut oil
• 1 pinch Salt

Method

1. Mix together buckwheat flour, baking powder, maple sugar, and salt in medium bowl.
2. Combine almond milk, 1.5 tablespoons of coconut oil and water. Add to dry ingredients.
3. Stir just until blended. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
4. Pancakes are ready when the edges begin to appear dry and you can notice bubbles on the surface.
5. Use a quick flip with a broad spatula to turn pancakes. Bake each side until brown and dry.