Ingredients (Big Batch = About 18 small 4-inch pancakes)
2 Cups Buckwheat Flour
2 Cups Almond Milk (I use Calafia Farms)
2 Tbs Maple Syrup (You could sub a banana here if you didn’t want to do the MS)
1 Tsp Sea Salt
2 Tsp Baking Powder
2 Tbs Melted Butter (I use Kerigold Salted)
1 Tsp Cinnamon
2 Tsp Vanilla Extract
Combine ingredients. Heat skillet to medium-low and coat pan lightly with butter before each pancake pour. I usually make three 4-inch pancakes in the large skillet at a time. Once they start to bubble, flip them over. Remove once cooked through. Enjoy!
I personally like to eat mine with a little butter and honey, but have also jammed out with some Sunflower Seed Butter and Jelly sandwich style, the obvious maple syrup and butter OR a breakfast sandwich with Jake’s Canadian Bacon/Sweet Plantains/Eggs Over-Easy.