Buckwheat Pancakes with Goji Syrup

Buckwheat Pancakes with Goji Syrup

Prep Time: 20 min

Cook Time: 20-30 min

Yield: 10-12 pancakes

Ingredients : 

    • 1 cup of Buckwheat Flour
    • 1 tbsp of coconut sugar
    • 1 tsp of baking powder
    • 1 tsp of baking soda
    • Pinch of salt
    • 1 1/2 cups of plant based milk (almond, oat, rice or coconut)
    • 1 tbsp of lemon juice or apple cider vinegar or distilled white vinegar
    • 2 eggs
    • 1/2 tsp pure vanilla extract
    • Coconut oil to grease pan or oil of your choice
  • Ingredients for goji syrup

    • 1 tbsp goji berries
    • ¼ cup of maple syrup

Preparation : 

- In a medium bowl, add the buckwheat flour, coconut sugar, baking powder, baking soda and salt. In a separate medium bowl add plant based milk and slowly pour in lemon juice to bowl to create ‘buttermilk.’ Let these two ingredients sit for about a minute to react, then mix with a fork.

- Add eggs and vanilla. Mix milk, egg and vanilla together with a whisk until egg yolks are broken and all mixed well. Then slowly incorporate wet mixture to dry ingredients until combined until slightly mixed, it shouldn’t look watery. Set batter aside.

- Use your favorite pan or griddle and heat on the stove. Add oil of your choice and add a ¼ cup measurement of batter onto the skillet. Small bubbles will start to form on the wet surface of the pancake, flip once the edges of the pancake are a less wet consistency and flip.

- Cook the pancake on the other side for 1-2 minutes or until the pancake is cooked through.

To make the goji maple syrup:

 Add goji berries to your favorite maple syrup.

Note: Refrigerate syrup for up to 3 months.

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