Buckwheat Pancakes

Buckwheat Pancakes

Gluten-free! And can be made with or without dairy!

1 cup buckwheat flour
1 cup ground Battenkill Crumble
1 tsp baking powder
1/2 tsp salt
1 egg (optional)
1 1/4 cup milk (dairy or nut/coconut milk)
3 tbsp butter or Earth Balance melted
1 cup berries

Grind Battenkill Crumble in a food processor or blender to the consistency of flour. Preheat griddle for around 3 minutes.

Mix dry ingredients. Add wet ingredients. Mix well and then add berries.

Ladle batter onto griddle.

Makes 6 large pancakes… top with Vermont maple syrup!