- 1 cup buckwheat flour
- 1 heaped teaspoon baking powder
- 1 1/4 cups buttermilk
- 1/2 a teaspoon of apple cider vinegar
- 1 large egg, beaten
Mix flour and baking powder in a medium bowl.
Beat buttermilk and egg together in a large bowl. Pour the flour mixture into the buttermilk mixture and whisk until the batter is thick and smooth.
If you prefer a vegan or dairy free version replace the buttermilk with almond or oat milk but use a little less so that pancakes are not too thin.
Let batter rest until bubbles form and batter relaxes.
Using a 1/4 cup measure or soup ladle, scoop the mixture onto a preheated griddle or non-stick pan over medium heat.
When you see bubbles in the pancake flip and cook on the other side for approx 1-2 mins.
Enjoy with blueberries and maple syrup.