Buckwheat Pancakes
A great gluten free option for breakfast, enjoy with seasonal fruit and maple syrup.
1 cup Buckwheat Flour
2 teaspoons sugar
1 teaspoon baking powder
1 1/4 cups milk
1 large egg
1/2 teaspoon vanilla extract
Sunflower oil, for the frying pan
Combine all ingredients, except sunflower oil, and mix until a smooth batter.
Heat frying pan or skillet on medium heat. Add sunflower oil and pour in enough batter for 1 or 2 pancakes. When bubbles start to form on top of pancake, turn pancake over to cook the other side.
