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Course Breakfast
Author Sara

Ingredients

  • 1 Cup Buckwheat Flour
  • 1 tsp Aluminum Free Baking Powder I made my own 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot starch
  • 1/4 tsp Baking Soda
  • 1/4 tsp Gray Sea Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Cardamom
  • 1 Cup Milk I used Hemp Milk for a dairy free option
  • 1 egg separated
  • 1 Tbsp Maple Syrup or Coconut Sugar
  • 1/2 tsp Vanilla
  • 2 Tbsp Coconut Oil

Instructions

  1. Mix all the dry ingredients into a bowl.
  2. In a separate bowl mix the milk, egg yolk, maple syrup, vanilla, and coconut oil. I mixed all this in my Magic Bullet.
  3. Add the wet ingredients to the dry ingredients until well combined.
  4. Whisk the egg white until stiff peaks form either by hand or with a hand mixer.
  5. Fold in the egg white to the pancake mixture until combined.
  6. Heat a skillet over medium low heat.
  7. Melt some butter or coconut oil in the pan (about 1/2 tbsp).
  8. Scoop 1/2 cup batter into mounds in the heated pan.
  9. When bubbles start to form the pancake is ready to flip.
  10. Flip the pancakes and cook on the other side until cooked through. These pancakes cook pretty fast to watch them closely.
  11. Serve with maple syrup and fruit for toppings.