Gluten-Free Buckwheat Pancakes
1-1/4 to 1-1/2 cup milk
1 tablespoon oil (or melted butter)
1 cup buckwheat flour
¼ tsp baking soda
2/3 tsp baking powder
¼ tsp salt
Combine the egg, milk and oil in a bowl and whisk to combine.
Add the buckwheat flour, baking soda, salt and baking powder and mix just until incorporated and batter is smooth.
Allow batter to sit at least 10 minutes (you can make the batter ahead and allow it to sit in the refrigerator overnight).
Heat a large skillet to just above medium heat.
Add about a teaspoon of olive oil and tablespoon of butter and spread around the skillet.
Measure out ¼ cup worth of batter and pour in the skillet.
Cook until a great deal of bubbles rise to the top of the pancake and the edges firm up.
Flip and cook another 30 seconds.
Remove from heat and place in a warm oven until you finish cooking the remainder of the batter.
While cooking pancakes, cook bacon to desired level of crisp. Use the bacon fat for frying the eggs.
Layer em and stack em high, son!
Drizzle with agave or maple syrup for a sweet and savory meal!