Recipe Vortex

60 grams buckwheat flour (just under 1/2 cup)

60 grams gluten free flour blend (just under 1/2 cup)

1 tsp baking powder

1/2 tsp baking soda

1 pinch salt

1/2 cup milk of choice

2 eggs

2 tsp lemon juice or apple cider vinegar

1 tsp vanilla extract

1 tsp ground cinnamon

1-2 tbsp coconut sugar

oil of choice for cooking e.g. olive oil, coconut oil, or butter or ghee will be fine

Combine all dry ingredients (flours, bicarb, baking powder, salt, plus coconut sugar and cinnamon, if using) in a large bowl.

In a separate bowl, whisk together the milk, lemon juice, eggs and vanilla. Pour the wet ingredients into the dry ingredients and whisk thoroughly to form a smooth batter.

Heat a non-stick pan to a low-moderate heat on the stove. Add a little oil to the pan.

Drop in about 3 tbsp of batter, spread out a little if needed. Cook the pancake on one side until bubbles start forming and the edges look cooked, then flip and cook briefly on the other side. Repeat with remaining batter until all pancakes are cooked. If they brown up too quickly, reduce the heat on the stove.

Serve with toppings of choice!