Name: Vegan Buckwheat Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3/4 c. sorghum flour; 1/2 c. tapioca starch; 1/2 c. buckwheat flour; 3 Tbsp. Garfava flour (or chickpea flour); 1 1/2 c. homemade nondairy milk; 1 Tbsp. granulated sugar; 2 Tbsp. vegetable oil; 1/2 tsp. sea salt; 1/2 tsp. xanthan gum

Ingredients

Scale

3/4 c. sorghum flour
1/2 c. tapioca starch
1/2 c. buckwheat flour
3 Tbsp. Garfava flour (or chickpea flour)
1 1/2 c. homemade nondairy milk
1 Tbsp. granulated sugar
2 Tbsp. vegetable oil
1/2 tsp. sea salt
1/2 tsp. xanthan gum

Instructions

Mix all the ingredients in a blender until thick and smooth. This can be made ahead of time and allowed to set overnight and ready to cook in the morning or immediately cooked.
Heat up a skillet over medium heat. Coat the pan with a knob of vegan butter and pour pancake batter into pan. Once air bubbles begin to form and the sides firm up, they are ready to flip over and cook another 2 minutes or so.