Buckwheat Pancakes

Buckwheat Pancakes

Ingredients

• 2 eggs (after 5th week)
• 1 tablespoon organic butter, melted
• 1 cup rice milk
• 1 cup buckwheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon stevia or 2 tsp of raw honey

Instructions

1. In a small bowl, whisk together the eggs, melted butter and rice milk. In another bowl, combine buckwheat flour, baking powder and stevia. Add the egg mixture and stir until slightly moistened. 
2. Place a pan or griddle over medium heat. Place 1/4 cup pancake batter into the pan. 
3. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Transfer the pancakes to individual plates. Top each with 1/2 cup sliced fresh fruit, or a small amount of organic honey, and serve immediately.