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Buckwheat Pancakes (GF & Vegan)

  • Author: Heather Love



1 banana, or 3/4 cup pumpkin puree

3/4 cup buckwheat flour

1 tbsp flaxseed

1 cup milk of choice

1 tbsp coconut oil + more for pan

1 tsp baking powder


Mix ingredients in a medium bowl.

Let sit a few minutes to let flax thicken.

Heat skillet over medium heat with oil, grass fed butter or ghee.

Pour batter and turn heat to medium/low (these cook better on a lower heat since they don’t contain gluten or eggs).

Flip when bubbles appear

Serve with your favorite toppings and pure maple syrup!