Ingredients
- ¾ cup rolled oats
- ¾ cup buckwheat flour
- 1 ½ cup unsweetened coconut milk
- 2 tbsp ground flax seeds
- 1 tbsp avocado oil (or melted coconut oil)
- 1 egg + 1 egg white
- ½ tsp cinnamon
- 2 tbsp maple syrup
- 2 tsp baking powder
- pinch sea salt
Instructions
- Using a high speed blender, add the oats, buckwheat flour, and ground flaxseeds, until a flour forms (about 30 seconds).
- Add remaining ingredients and blend again until there are no clumps. You might need to scrape the sides down with a spatula.
- Spray a non stick skillet or cast iron skillet with oil, over medium heat.
- Spoon about 2 tb of batter into the skillet, creating a 4 inch pancake, repeating with more batter but giving enough space so you don’t crowd them!
- After about one minute or so, flip to the other side. Repeat until all batter is finished.
- Serve with fresh berries and a drizzle of maple syrup.
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