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.