1 batter, 3 flavors.
This recipe comes from page 15 of my gluten free, plant based cookbook.
2 cups dairy free milk
1 tsp. Apple cider vinegar
1 tsp. Vanilla
2 tbsp. Maple syrup
2 tbsp. Avocado oil
1 3/4 cup buckwheat flour
1 tbsp. Baking powder
Combine wet ingredients in a large measuring cup.
In a large bowl add flour and baking powder. Whisk in wet ingredients.
I divided batter into 3 bowl.
- Added wild blueberries and pure blueberry extract
- 1 tsp. Epicure pumpkin spice plus handful of chopped walnuts.
Pour 1/4 batter at a time into oiled skillet and cook until bubbles appear. Flip and cook other side.