Buckwheat Pancakes (Vegan)

2 1/4 cups Dairy-Free Milk (I used So Delicious Unsweetened Coconut Milk)
1 cup (160 grams) Superfine Rice Flour
1 cup (130 grams) Buckwheat Flour (Arrowhead Mills is gluten-free)
1 1/2 tsp. Corn-Free Baking Powder
1/2 tsp. Sea Salt
1/2 tsp. Baking Soda
1 1/2 tsp EnerG Egg replacer mixed with 2TBS warm water
2 Tbs. Coconut Oil, melted (I use Specturm Organic refined coconut oil)
1 Tbs. Agave Nectar

In order to be successful when making these, make sure that the pan is well oiled. I used nonstick spray and if I didn't spary between each pacncake, then they stuck to the pan.

1. Combine flours, baking powder, salt, and baking soda in a medium bowl.
2. In a separate bowl, combine dairy-free milk, egg replacer, agave nectar and melted coconut oil.
3. Stir wet ingredients into the flour mixture.
4. Lightly oil griddle and heat over medium heat. Pour about 1/4 cup of the mixture onto the griddle and cook for about 2 minutes or until the batter bubbles around the edges. Flip, and cook pancakes about 2 minutes more. Serve with your favorite toppings.


Serving Size: Makes about 30 pancakes (when using 1/4 cup batter per pancake) serving is 1 pancake each