Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.

Buckwheat PancakesIn a large bowl combine 2 cups dairy free milk (any type), or regularmilk or buttermilk, a tsp of vanilla extract (optional) and

(optional) juiceof half a lemon with package. Batter should be thick.

Heat up a non-stick pan on medium before pouring in a 1/4 cup of batter

per pancake. When the pancakes have started to firm up on the

upward-facing side, flip around and cook on the other side until they are

a deep golden color. It is very important that the heat isn't too high,

as this could result in burnt and/or uncooked pancakes. Repeat until

all of the batter has been used.