Egg-less Buckwheat Pancakes

Here's the recipe...

1 cup buckwheat flour*

1 tsp baking powder

1/4 tsp sea salt

2 Tbs sugar or equivalent sweetener of your choice (optional)

1 cup almond milk (or other milk of your choice)

2 Tbs olive oil or other oil of your choice 

splash of vanilla

Mix dry ingredients in medium bowl. Mix wet ingredients in small bowl (I use a Pyrex 2 cup measuring cup). Add wet ingredients to dry, and mix thoroughly.  Cook on hot griddle or frying pan, being sure to loosen entire pancake from pan before trying to flip it over.  Makes about four 6-inch pancakes.

*A note about the buckwheat flour I use...I grind my own buckwheat groats in a small coffee mill. It doesn't take much time and tastes fantastic.  I have used toasted groats and raw groats and have found that the toasted groats make a thinner batter.  The batter made with raw groats tends to thicken more as it sits on the counter waiting for its turn to hit the pan.  There is a slight taste difference...the toasted groat pancakes taste...well...more toasted.