Buckwheat Pancakes with Berries & Coconut Cream

Ingredients

• 1 cup Buckwheat Flour
• 2 tbsp Tapioca Starch
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup Coconut Milk
• 1 tsp Apple Cider Vinegar
• 2 tbsp Maple Syrup
• 1 tsp Vanilla Extract
• 1 cup Fresh Berries
• 1/2 cup Coconut Cream
• 1 tbsp Coconut Oil (for greasing)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together 1 cup buckwheat flour, 2 tbsp tapioca starch, 2 tsp baking powder, and 1/4 tsp salt until well combined.
2. 2In a separate medium bowl, whisk together 1 cup coconut milk, 1 tsp apple cider vinegar, 2 tbsp maple syrup, and 1 tsp vanilla extract until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk gently until just combined. A few small lumps are okay; do not overmix.
4. 4Heat a 25.4 cm non-stick frying pan or griddle over medium heat. Add 1 tbsp coconut oil to lightly grease the surface.
5. 5Once the pan is hot, pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
6. 6Carefully flip each pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
7. 7Repeat steps 5 and 6 with the remaining batter, adding more coconut oil as needed to keep the pan lightly greased.
8. 8Serve the pancakes immediately, topped with 1 cup fresh berries and 1/2 cup coconut cream.

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