Gluten Free Buckwheat Pancakes

• 1-1/2 cup Buckwheat Flour
• 1 Tablespoon Ground Flaxseed Meal
• 3-1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Melted Coconut Oil
• 1 Egg, Separated
• 1-1/2 cup Milk Of Choice
• 1 teaspoon Vanilla

1. In a medium bowl, whisk buckwheat flour, flaxseed, baking powder, and salt. Whisk in coconut oil, egg yolk and, milk.
2. In a small bowl, lightly beat egg white and vanilla. Gently fold into batter.
3. Heat a large skillet over medium heat. Lightly coat with coconut oil. Pour 1/4 cup of batter into the hot skillet. Once surface bubbles and edges on the pancake look dry (about 1-2 minutes), gently lift one side using a thin spatula. If it is golden brown, flip and cook on the other side for another 1-2 minutes.
4. Serve warm with pure maple syrup, fresh fruit, and a sprinkle of cinnamon!

flour, ground flaxseed, baking powder, salt, coconut oil, egg, milk, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/gluten-free-buckwheat-pancakes/ (may not work)