Gluten Free Buckwheat Pancakes
Servings Prep Time
12pancakes 10minutes
Cook Time
2-4minutes
Servings Prep Time
12pancakes 10minutes
Cook Time
2-4minutes
Ingredients
Instructions
  1. In a medium-size bowl, beat eggs until fluffy. Add in mashed banana, coconut oil, almond milk and molasses until well combined.
  2. In separate bowl, combine dry ingredients: buckwheat flour, almond flour, flax, baking soda, salt and cinnamon.
  3. Pour the dry ingredients into the wet and mix well until there are no clumps of flour remaining.
  4. Grease a large pan and place over medium heat. Using a large spoon, drop pancake mixture onto the hot pan.
  5. Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes on one side and a few moments on the other.
  6. Repeat with the rest of the batter.
Recipe Notes

**These pancakes reheat nicely the next day in your toaster.
**Place in ziplock freezer back for longer storage.