| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
Ingredients
- 1/2 cup buckwheat flour
- 1/4 cup brown rice flour
- 1 tbsp arrowroot flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 3/4 cup almond milk 3/4 cup + 2 tbs
- 2 tbsp maple syrup
- 1 tbsp vanilla
- 6 strawberries chopped
Ingredients
|
Instructions
- Spray a large pan with non stick spray and turn pan to medium heat.
- Whisk all ingredients except berries into a large bowl making sure it's completely combined.
- Pour mixture into pan dividing into six pancakes (this may take two batches depending on the size of your pan).
- Top the pancakes with sliced strawberries pressing in slightly (alternatively you can toss them in the mixture before dividing also).
- Cook uncovered for 5-6 minutes until starting to brown and bubble. Flip the pancakes and finish cooking until heated all the way through (about two more minutes).
- Top with more strawberries, maple syrup or nut butter and enjoy! Makes 6 pancakes.
Recipe Notes
Tip: make sue to stir completely and pour immediately. Otherwise the arrowroot powder sinks to the bottom and the first few pancakes end up thinner and not as held together as the others
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