Buckwheat Almond Milk Pancakes

Instructions

1. 1

   In a large mixing bowl, combine the buckwheat flour, baking powder, and salt.

2. 2

   In another bowl, whisk together the almond milk and maple syrup until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

4. 4

   Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.

5. 5

   Pour 1/4 cup of the pancake batter onto the skillet for each pancake.

6. 6

   Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.

7. 7

   Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.

8. 8

   Repeat with the remaining batter, adding more butter to the skillet as needed.

9. 9

   Serve the pancakes warm with additional maple syrup if desired.