This bonus post brings you a lovely recipe of pancakes — and what’s a better bonus than pancakes? I also understand that my title may be a bit presumptuous. But I can almost guarantee that once you taste them, you’ll be bound to agree. 😉
The best thing about these pancakes is that they’re a snap to make (total prep and cook time about 10 minutes). Quick and easy. The next best thing about these pancakes is that they are gluten and sugar free. #truestory I hope you enjoy these as much as I did! The recipe is as follows:
Delicious Buckwheat Pancakes
1 cup buckwheat flour
1 egg, beaten
2 tbsp melted coconut oil (or butter)
2-3 tbs honey
1 cup milk (I usually do 1/2 cup almond milk and 1/2 other, depending on preference)
1 tsp baking powder
1/2 tsp salt
Dash of cinnamon
Drizzle of vanilla
** use your judgement on dashes and drizzles. These were just my last minute add-ins which I thought made the pancakes perfect. 🙂
Preheat your griddle or skillet, then grease lightly with oil (I use coconut oil). Your pan is ready when small drops of water sizzle and disappear almost immediately.
Mix your dry ingredients together first, then stir in the beaten egg, milk, and coconut oil/butter.
Drop in a couple spoonfuls of batter for each pancake, depending on how big you like them to be. Let them sizzle a minute, then flip them when the edges start looking cooked and browned. Do the same with the opposite sides, about 1-1/2 minutes total, or until the pancakes are golden brown.
Serve immediately, best enjoyed with maple syrup and/or fruit toppings. 😉
If you’d like to see the original recipe, click here.