Buckwheat Pancakes with Coconut Cream - Bill Bradley

 

• 2/3 cup buckwheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup coconut cream
• 3/4 cup almond milk or whole milk
• 1 teaspoon vanilla
• 2 teaspoons maple syrup
• 4 teaspoons extra virgin olive oil

Topping:

• 1/2 cup full fat yogurt
• 1/4 cup maple syrup

Instructions

 

• Mix dry ingredients (buckwheat flour, baking powder, baking soda and salt) in a bowl with a fork.
• Whisk wet ingredients (egg, coconut cream, almond milk, vanilla and 2 teaspoons maple syrup) in another bowl.
• Add dry ingredients to wet ingredients.  Mix with a spoon (don’t overmix).
• Fry pancakes in a skillet with olive oil (2 teaspoons per round of pancakes.)  Flip once bubbles appear throughout pancake.
• Top with a dab of yogurt and a Tablespoon of maple syrup.