1-1/2tspGround Flax PLUS 1-1/2 tbsp Waterallow to sit
3/4cVanilla Almond Milkany flavor will do
1/2tspApple Cider Vinegaror white vinegar
Oil for pan fryingsuch as vegetable shortening, coconut oil, non-stick spray
Maple Syrup or Date Syrup
FOR THE FLAX "EGG":
Combine ground flax with 1-1/2 tablespoons water and set aside for at least 10 minutes or until thickened and somewhat gelatinous.
FOR THE HOMEMADE "BUTTERMILK":
Combine apple cider vinegar and almond milk and set aside for at least 10 minutes.
Whisk together buckwheat flour, sugar, baking soda, baking powder and sea salt. Combine with both wet mixtures above. Allow to rest while you preheat the pan.
Preheat a non-stick skillet and add just a small amount of vegetable shortening, coconut oil or non-stick spray. Add one 2 oz. scoop of batter and allow to cook until you start to see a bubble or two. The edges should be set and take approximately 2-3 minutes. Flip and cook for another 1-2 minutes.
Serve with fresh fruit such as bananas, blueberries and of course, pure maple syrup (or date syrup if you prefer). Many brands of powdered sugar are gluten free and a dusting of this would be really nice on these pancakes. Just be sure to read the label!
NUTRITIONAL INFORMATION IS FOR PANCAKE BATTER ONLY, not fruit or maple syrup.