These gluten-free buckwheat pancakes make a quick, healthy breakfast. They’re packed with protein and fiber, are kid-friendly and reheat well!
1.25 cups buckwheat flour, certified gluten-free if needed
1 Tbsp sugar
1 tsp baking soda
1/3 cup hemp seeds
1 tsp cinnamon
1 cup buttermilk*
1/2 cup pumpkin
3 Tbsp oil
1 tsp vanilla extract
*To make your own buttermilk, simply add 2 Tbsp white vinegar to 1 cup of milk and let sit for 5 minutes.
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