Gluten-Free Buckwheat Pancakes

Ingredients

• 1 cup Buckwheat Flour
• 1/2 cup Gluten-Free All-Purpose Flour Blend
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 tablespoons Granulated Sugar
• 2 Eggs
• 1 1/2 cups Milk (dairy or non-dairy)
• 2 tablespoons Melted Butter or Oil
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar or Lemon Juice
• 1/4 teaspoon Cinnamon
• 1/2 cup Optional: Blueberries or Chocolate Chips

Instructions

1. 1

   In a large bowl, whisk together buckwheat flour, gluten-free all-purpose flour, baking powder, baking soda, salt, sugar, and cinnamon.

2. 2

   In a separate bowl, whisk together eggs, milk, melted butter or oil, vanilla extract, and apple cider vinegar or lemon juice.

3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay.

4. 4

   If using, gently fold in blueberries or chocolate chips.

5. 5

   Heat a lightly oiled griddle or frying pan over medium heat. Test the heat by dropping a small amount of batter onto the griddle; it should sizzle gently.

6. 6

   Pour 1/4 cup of batter onto the hot griddle for each pancake.

7. 7

   Cook for 2-3 minutes per side, or until golden brown and bubbles start to form and pop on the surface.

8. 8

   Flip the pancakes and cook for another 1-2 minutes, or until cooked through.

9. 9

   Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.