This recipe was one of the first that I ever created. I needed something for my kids to use as a quick breakfast (They freeze and thaw beautifully), and for a bread stand-in while I developed that recipe.
These pancakes and waffles can do just that. Use as a universally-loved breakfast option served with maple syrup, jam and butter, or whatever your heart desires. Use also as a bread alternative. My kids prefer peanut butter and jelly with these, but experiment with your favorite combination.
Begin by combining the buckwheat flour, tapioca flour, egg replacer, sugar, cinnamon, salt baking powder and baking soda.
With your spoon, make a well in the center and add oil, vanilla, and coconut milk. Combine until smooth, then add lemon juice at the very end.
The batter will look runny at first but will thicken after a couple of minutes. For pancakes, cook on a nonstick skillet at 350 degrees. Bubbles will form and pop on the edges when pancakes are ready to turn. For waffles, add to waffle maker as you would any other waffle batter. Use a sturdy, thin, nonstick turner to flip the pancakes.
Serve with maple syrup or use the pancakes as bread for kids’ sandwiches for lunch at school. These freeze well.
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