- 1 cup buckwheat flour
- 1 tablespoon potato flour
- 3-4 tablespoons rice or almond milk
- 1/4 teaspoon xanthan gum, gluten free
- 3/4 cup water
- Fresh berries, optional
- 100% pure Canadian maple syrup, optional
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Sift the buckwheat flour into a bowl and make a well in the centre.
Whisk potato flour with the xantham gum and 2 tablespoons of water in a separate small bowl until thick and frothy.
Once mixture is thick and frothy, add this to the buckwheat flour, then add 3/4 cup of water. Beat everything together until all ingredients are well-combined and smooth.
In order to create a creamy consistency, add 3-4 tablespoons of milk.
Pour the batter into a jug. With a suitable oil, brush an 8-inch (20cm) frying pan and heat it over a medium heat.
Pour enough batter to thinly cover the bottom of the pan, and turn the pancake over with a spatula once the top begins to set.
Once cooked, transfer the pancake to a plate and repeat with the remaining batter, making sure you grease the pan between batches.
Serve with fresh berries and 100% pure Canadian maple syrup, if desired.
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