IBS Friendly Vegan Pancakes

Ingredients (for 2 servings):
Dry:
½ cup buckwheat flour
¼ cup rice flour
2 tb cassava starch
1 tsp baking powder
¼ tsp baking soda
1 tsp ground flaxseed
Pinch of salt

Wet:
¾ cup unsweetened almond or rice milk
1 tb melted coconut oil
1 tb apple cider vinegar
1 tb maple sugar
½ tsp vanilla extract

Topping ideas:
Maple syrup, sliced strawberries, blueberries, kiwi, and peanut butter


Instructions:
1. Whisk dry ingredients in a medium bowl.
2. Whisk wet ingredients in a separate bowl. Allow to sit for a minute to curdle slightly.
3. Pour wet into dry and whisk gently until smooth. Don’t overmix. The batter should be thick but pourable. If too thick, add 1–2 tb more milk.
4. Allow to sit for 5–10 minutes.
5. Heat a non-stick pan over medium-low heat and lightly oil it. Pour ¼ cup of batter per pancake. Cook for 2–3 minutes per side, until bubbles form and edges look dry.
6. Enjoy warm!


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