Buckwheat Pancakes

This week we have had the pleasure of visiting with our good friend Susan. We met Susan and her family while living in Germany. But, we truly got to know them when we took a trip to London together. It has been such a blessing to have her here.

Susan is both gluten and lactose intolerant. So, one morning for breakfast I made these Buckwheat Pancakes, which was something new for Susan. I substituted soy milk for regular milk and coconut oil for the butter and the pancakes turned out beautifully. Everyone gobbled them up gladly.

The coolest thing about our visit is that I was able to help Susan start her own blog for her family. We had so much fun choosing a name and picking pictures to post. Susan is my first “real life” friend to join me in blogging!

Buckwheat Pancakes

2 cups buckwheat flour

2 tsp. baking powder

¼ cup sugar (raw or white)

1 tsp. salt

2 eggs

2 cups milk

4 Tbsp. melted butter

Measure the dry ingredients into a bowl. Add eggs, milk, and melted butter. Stir just until combined.  Pour batter onto hot greased griddle and cook until bubbles on top pop (about 3-4 minutes). Flip and cook for an additional 2-3 minutes, or until thoroughly cooked. Serve hot with syrup. Yield 14-18 pancakes.

This post has been linked to Mop It Up Mondays.