Serving Size: 10 pancakes


1 cup buckwheat flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon egg replacer

A pinch of salt

Water or nut milk


Store the mix in an airtight container for later use or

Add enough water or nut milk to reach a thick, but runny consistency.

Mix until well combined and let it sit for 5 minutes.

Add more water or nut milk if necessary.

Heat a pan to medium high heat. Add enough oil to coat the pan.

Pour 1/3 cup of the pancake batter onto the pan and cook until bubble form, then flip the pancake and cook more until both sides are cooked through, then serve.

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