Buckwheat Pancakes

Ingredients

• 1/4 cup / Buckwheat flour
• 1 tablespoon / Almond milk
• 1/2 cup / Water
• 1/4 teaspoon / Cinnamon powder
• 1/8 teaspoon / Cardamom powder
• Ghee or coconut oil for frying (optional)
• Maple syrup

Method

1. Mix all ingredients, adding water a little at a time to make a smooth runny batter
2. Heat a non-stick pan to low heat

3. Pour on 2 tablespoons of batter and spread to make a pancake
   (NOTE: spread it as thin as possible like a crepe)
   OPTIONAL: when bubbles start appearing on surface of pancake, spoon 1 teaspoon of ghee around edges to loosen
   

4. Turnover and cook the other side, spooning ghee (optional) around edges to make crisp
5. Serve with maple syrup

use coconut oil