These are deliciously simple and my partner and I were fighting each other to eat them hot out of the pan. I hope you enjoy them and if you are vegan replace the chook egg with a chia egg (1 tablespoon chia seeds with 3 tablespoons water).
1 tablespoon melted coconut oil
1/2- 3/4 cup coconut milk
1 tablespoon sweetener (I used rice malt syrup)
1 teaspoon baking powder
1/2 teaspoon bicarb soda
Pinch of salt
1/2 teaspoon vanilla powder
3/4 cup buckwheat flour
Heat a frying pan with some coconut oil on medium heat.
Combine all the wet ingredients together and stir to combine. Add all of the dry ingredients together and combine well. Make a well in the middle of the dry ingredients and slowly add the wet ingredients, folding gently to incorporate the two mixtures. Add the extra 1/4 cup of milk if needed to thin the batter a little.
Add a few tablespoons of the mixture to the pan (I use an egg ring to get the pancakes perfectly round). Cook until bubbles appear, then flip and continue to cook for a minute or two more. Keep the pancakes warm under tin foil while you finish the rest of the batter.
Serve with fresh berries, nut butter and sweetener. Makes approximately 8 pancakes.