Buckwheat Pancakes!

Ingredients:

• 1 cup + 1 Tablespoon of buckwheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 Tablespoon coconut sugar
• 1/4 teaspoon salt
• 1 1/4 cups of buttermilk, shaken
• 2 eggs, room temperature
• 1/2 teaspoon vanilla extract
• Butter or oil for the skillet

Instructions:

1. In a mixing bowl, mix together the flour, coconut sugar, baking soda, baking powder and salt.
2. In a liquid measuring cup, measure out the buttermilk and beat in the eggs and vanilla extract.
3. Add the wet ingredients into the dry ingredients and mix until they are combined.
4. Heat up a skillet over medium-low heat. Brush the cooking surface with butter or add a small amount of oil.
5. Using a 1/4 size measuring cup, scoop the batter onto the skillet and cook each pancake for 2-3 minutes before flipping, then cook on other side for about 1 minute until golden brown.
6. Transfer the pancakes onto a cooling rack. Repeat the process until all of the batter is gone and all of the pancakes are cooked.
7. Serve with your favorite toppings and enjoy!