Buckwheat Pancakes
  1. In a medium-sized bowl, mix together dry ingredients: buckwheat flour, sugar, baking powder, salt, and baking soda. Set aside.
  2. In another medium-sized bowl, whisk together wet ingredients: buttermilk, egg, and vanilla extract.
  3. Pour dry ingredients into the wet ingredient and stir to combine until thick and smooth. Let sit for at least 5 minutes. You’ll see bubbles appear.
  4. Melt coconut oil on griddle over medium-high heat. Using a 1/4 measuring cup, scoop out batter on hot griddle. Let cook for several minutes until batter is bubbly and edges are dry. Flip pancakes over and cook for another minute. Serve immediately with Golden Barrel Supreme Pancake and Waffle Syrup.
Recipe Notes

*If you don’t have buttermilk, you can make your own by putting 1 1/2 Tbsp of vinegar into milk to measure 1 1/2 cups. Stir and let set for 10 minutes, until slightly curdled.


Recipe adapted from allrecipes.