1 cup buckwheat flour
2 TBL brown sugar
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup low-fat buttermilk or *1 cup rice or soy milk
1-2 TBL melted butter or coconut oil
Optional: Berries and maple syrup
Mix your dry ingredients in a large bowl
Mix your wet ingredients in a small bowl.
Add your wet into the center of your dry and mix thoroughly.
Preheat your skillet. Add some cooking spray or oil if you desire.
Add about 1/3 cup mix to the center if your pan for a good size pancake.
Flip after you see some bubbling.
Lightly brown on both sides.
Serving Options: Add cut fresh berries to a small serving bowl.
Now warm your maple syrup over the stove slightly.
Serve maple syrup on top of pancakes and add some fresh fruit to the plate.
Recipe Courtesy: Tina Turbin
Buckwheat-KASHA is gluten free! We are using buckwheat FLOUR in this recipe.FYI: www.answers.com Buckwheat groats are the hulled, crushed kernels, which are usually cooked in a manner similar to rice. Groats come in coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats, has a toastier, more nutty flavor.