Ingredients:
1 cup buckwheat flour
1 cup unsweetened almond milk
1 large egg
1 tablespoon honey or maple syrup
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
Cooking spray
1 cup fresh mixed berries
Instructions:
In a large bowl, combine buckwheat flour, baking powder, and salt.
In another bowl, whisk together almond milk, egg, honey, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for a few minutes.
Heat a non-stick skillet over medium heat and lightly spray with cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Repeat with the remaining batter.
Serve the pancakes topped with fresh berries.
How to Serve:
Serve the Buckwheat Pancakes warm, topped with fresh berries and a drizzle of honey or maple syrup, if desired.
Nutrition Count per Serving:
Calories: 360 kcal
Protein: 13 g
Carbs: 62 g
Fat: 8 g
Fiber: 8 g
Sugar: 15 g