Sproutastic Buckwheat Pancakes
  • 1cup sprouted organic buckwheat flour
  • 1 1/2teaspoons organic sugar
  • 1teaspoon aluminum-free baking powder
  • 1/4teaspoon sea salt
  • 1/4teaspoon baking soda
  • 1 1/4cups organic whole fat buttermilk
  • 1large pastured or organic egg, lightly beaten
  • 1/4teaspoon vanilla extract
  • 1tablespoon raw or organic butter, and more as needed
  1. Stir all dry ingredients together in a medium bowl.
  2. Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
  3. Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!