Gluten Free Buckwheat Pancakes

Start by beating 1 large egg  until it is frothy.

Stir in milk, light olive oil  or melted butter, vanilla  extract and vinegar

Stir in buckwheat flour,  kosher salt, baking soda  and baking powder being  careful not to  overmix the batter

Cook the pancakes in  a preheated skillet or  on a griddle greased  with melted butter.

Sprinkle frozen wild  blueberries onto each  pancake and cover with  a bit more batter.

Cook for about 2-3  minutes over medium-low  heat then flip and cook  for another 1-2 minutes.

Buckwheat pancakes  are best served hot  with plenty of butter  and real maple syrup

Get the full recipe for  these fluffy gluten-free  buckwheat pancakes at