INGREDIENTS: 

• 1 cup buckwheat flour

• 2 tsp baking powder

• 1 tsp ground cinnamon 

• 1/8 tsp sea salt 
  

• 1 cup almond milk 
  

• 1 tsp vanilla extract
  

• 1 tbsp maple syrup 

• 1 tsp apple cider vinegar

METHOD: 

1. In a medium mixing bowl, combine the almond milk, vanilla extract, maple syrup and apple cider vinegar. Whisk well. 

2. Add in the buckwheat flour, baking powder, cinnamon and salt. Mix until smooth. 

3. Cook the pancakes on a non-stick frypan on medium-low heat for 2-3 minutes on each side or until golden. 

4. Serve with fresh berries and coconut yogurt. Enjoy! 

 
Serves: 2
Prep: 10 minutes
Cook: 15 minutes 

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