I have always loved buckwheat pancakes and during this grain free experiment I can eat them all the time. These are both easy to make and easy on your tummy,
and adapted from many, many sources.
Pre work -- start heating your greased pan. Usually just under medium heat.
3/4 c buckwheat flour, heaping
3/4 c almond flour
1/8 c tapioca flour
3/4 t baking powder
1/2 t baking soda
pinch of salt
Whisk these together.
1 c milk, any kind
2 T oil or melted butter
1 T agave nectar or other sweetener [optional]
Stir, combining the wet with the dry, forming batter.
Use a 1/4 c to measure batter out onto pan.
Flip when the bubbles have stopped popping, 60-90 seconds.
Serve with syrup, fruit, jam, or use for a savory base.
Grease pan between pancakes as needed.
Makes about 12 three inch pancakes.
The pan should never smoke.
I am using my cast iron skillet for these.