Dairy-Free Bhakti Roti (Buckwheat Pancakes)

Ingredients

• 1 cup Buckwheat Flour
• 1 cup Water
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• To serve Maple Syrup
• For cooking Coconut Oil

Instructions

1. 1In a medium bowl, combine the 1 cup of Buckwheat Flour, 1 teaspoon of Baking Powder, and 1/4 teaspoon of Salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2Gradually pour the 1 cup of Water into the dry ingredients while continuously whisking. Continue mixing until the batter is smooth and free of lumps.
3. 3Place a non-stick griddle or frying pan over medium heat. Add enough Coconut Oil to lightly coat the cooking surface, then heat the pan until the oil shimmers, which is approximately 325°F (160°C).
4. 4For each pancake, pour 1/4 cup of the batter onto the hot griddle. Depending on the size of your pan, you should be able to cook 2 to 3 pancakes at a time.
5. 5Cook the pancakes for 2 to 3 minutes on the first side. They are ready to flip when small bubbles appear on the surface and the edges look set.
6. 6Carefully flip the pancakes and cook for another 2 to 3 minutes on the second side. They are done when golden brown and cooked through.
7. 7Remove the cooked pancakes from the griddle and serve them hot with Maple Syrup.

Substitutions

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