Tasty and filling, these add whole grains and extra fiber to the menu.
Melt 2 tbsp butter in a bowl
1/4 cup Buckwheat flour
1/4 cup cornmeal (organic non-GMO)
1/2 c white flour
2 tsp baking powder
1 heaping tbsp cane sugar
1/4 tsp sea salt
Stir in 1 egg and enough milk to make batter consistency.
Unsweetened almond milk may be substituted.
Heat olive oil on medium-low, cook until golden brown.
Serve with blueberries or fruit of your choice, and yoghurt
or drizzle with maple syrup. mmmm – mmmm good!