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Breakfast
1/2 cup cassava flour
1/2 cup buckwheat flour
2 tbsp. coconut sugar
1/2 tsp. sea salt
1 tsp. cream of tartar
1 tsp. baking soda
1 cup non-dairy milk
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
Whisk all of the dry ingredients together in a medium or large bowl.
In a separate bowl, whisk the wet ingredients together.
Add the wet ingredients into the dry ingredients and combine.
Let the batter rest for 5 minutes while you heat a pan over medium-heat.
Scoop the batter into the pan and cook for about 3 minutes on each side or until golden brown.
If you would like to add toppings such as berries, nuts or chocolate chips, simply throw them on top of your pancake before flipping! Enjoy!
100+ Recipes free of gluten and refined sugar
