Add all ingredients to a high speed blender.
Blend on high for 1-2 minutes until the batter is smooth.
Heat a griddle to medium heat. Pour batter in 3 inch circles, spreading batter thinner with the back of the scoop, as needed.
Cook until the bubbles that form in the pancakes begin to pop. Flip and cook for another minute.
These buckwheat pancakes are especially good topped with pumpkin butter and coconut cream. To make coconut cream: refrigerate a can of coconut milk overnight. Scoop the firm coconut milk from the top and whip it up.
Ingredients
Directions
Add all ingredients to a high speed blender.
Blend on high for 1-2 minutes until the batter is smooth.
Heat a griddle to medium heat. Pour batter in 3 inch circles, spreading batter thinner with the back of the scoop, as needed.
Cook until the bubbles that form in the pancakes begin to pop. Flip and cook for another minute.
These buckwheat pancakes are especially good topped with pumpkin butter and coconut cream. To make coconut cream: refrigerate a can of coconut milk overnight. Scoop the firm coconut milk from the top and whip it up.
These look like the buckwheat pancakes that my Grandma Helen made.