Buckwheat Pancakes

Ingredients

1 cup Buckwheat Flour

2.3 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

3/4 cup plus 1 tsp almond milk

2 tsp apple cider vinegar

1 tsp vanilla extrat

2 tbsp maple syrup

Instructions:

1. Mix dry ingredients until well combined.
2. Add wet ingredients and gently fold until all the flour is mixed with wet ingredients
3. Let pancake batter rest for 8-9 minutes, while you heat a non stick frying pan or griddle over medium heat.
4. Spray pan with non stick cooking spray or drizzle oil, then scoop pancake batter onto frying pan. For medium size pancake a 1/4 cup of scoop of batter works.
5. Cook on medium heat until bubbles appear, flip and finish cooking.

Notes: If using 1/4 cup portions per pancake, recipe should yield about 7 pancakes. After cooking the pancakes can be stored in the fridge or freezer, then reheated in the oven or toaster.