Buttermilk Buckwheat Pancakes (several ways)

-1c buttermilk* -1/2c buckwheat flour ** -1/2c almond flour *** -1/2t baking powder

-1T vanilla extract

-2 eggs

-2T honey (optional)

-olive oil/coconut oil/butter for cooking

ADDITIONAL TOPPINGS:

-maple syrup

-monk fruit syrup

-Greek yogurt

-berries

-cinnamon

-powdered monk fruit

DIRECTIONS:

• Mix together buttermilk and buckwheat flour together. Cover with plastic wrap. Make sure to press it down so there is limited air exposed to the mixture. Leave it on the counter for up to 24 hours to ferment. This is optional- If you don't have time or don't like the taste then go ahead and skip this step.

• Heat pan to medium heat and add oil.

• Meanwhile, add almond flour, baking powder, vanilla, eggs and honey and stir until mixed.

• Scoop 1/4c batter into heated pan and cook until bubbles start to form. Drizzle honey and cinnamon and then flip. Finish cooking.

• Top with your favorite topping and enjoy!

*you can sub out buttermilk for any other milk.

**you can sub out buckwheat for any flour.

***you could sub out almond flour for any flour.