Ingredients:
- 1 tbsp lemon juice or white or apple cider vinegar
- 1 cup minus 1 tbsp dairy free milk (almond, coconut, soy etc.)
- 1 cup buckwheat flour
- 1 cup GF all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 tbsp maple syrup
- 2 tbsp olive oil (or other vegetable oil)
- 1 cup blueberries
Place lemon juice or vinegar into measuring cup.
Whisk in dairy free milk.
Let sit 5 min.
Meanwhile, in large bowl whisk flours, baking powder, baking soda & salt.
In another bowl, whisk eggs, dairy-free “buttermilk” (after 5 min), syrup & oil.
Stir wet ingredients into dry.
Stir in berries.
Preheat skillet or griddle to medium-high heat (375 degrees).
Spray or sprinkle oil onto skillet or griddle.
Pour ¼ cup batter at a time onto skillet or griddle.
Flip when bubbles form, about 2 min.
Cook other side 1 ½ - 2 min.
Serve with more berries & maple syrup.
Ummmmmmm