Buckwheat & Spelt Pancakes

Buckwheat & Spelt Pancakes

Makes 12-15 pancakes

What you need: 
1 cup organic buckwheat flour
1 cup sprouted spelt flour
3 tbsp coconut sugar
2 tsp aluminum-free baking powder
2 organic eggs, beaten (or use chia/flax eggs for vegan option)
2 cups unsweetened nut/seed milk or water
2 tbsp coconut oil, melted

TOPPINGS:
Pure maple syrup, banana, "true" cinnamon, sheep yourt, coconut yogurt, berries, dark chocolate chips, nut butter, hemp oil

What to do:
-Mix your flours, sugar and baking powder in one large measuring bowl. In a separate small measuring cup beat the eggs (but don’t hurt them), stir in the milk and then slowly add the melted coconut oil (don’t make the oil too hot or it will likely cook the eggs)
-Add the liquid to the dry and mix until you have a smooth batter. Preheat your frying pan over medium heat and grease with some coconut oil. Scoop or pour in your batter to form a pancake that suits you! 
-Cook for a 3-4 minutes on each side until golden brown.

NOTES
-I love to freeze my leftovers for a quick and easy breakfast option! When freezing, separate with parchment paper and then pop in the toaster to de-frost and re-heat
-Mix equal parts hemp oil and maple syrup to decrease sugar consumption and increase healthy fats! (This tastes amazing!).
 

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