Buckwheat Pancakes with Persimmon Butter

Buckwheat is a nutrient and fiber rich plant (not a grain) making naturally gluten-free pancakes with a robust nutty taste that tastes delicious with our persimmon butter. Ingredients: ½ cup buckwheat flour ½ cup oat flour 1 Tbsp ground flax seed 1 tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon ¼ tsp sea salt 1/3 cup plain yogurt, or for vegan options applesauce or soy yogurt ¾ cup almond milk 1 Tbsp maple syrup 1 tsp vanilla extract 1 Tbsp vegetable oil fresh berries Clif Family Kitchen Persimmon Butter Method: Preheat a large skillet over medium heat for 2-3 minutes while you make the batter. Whisk together the flours, flax seed, baking powder, baking soda and salt. Add the yogurt/applesauce, almond milk, maple syrup, vanilla and oil. Mix until smooth; the batter should be thick. Spread a few drops of oil around a large frying pan with a spatula to grease the pan. Let heat until a sprinkle of water sizzles when it hits the pan, then ladle a scoop of batter and tuck in a few fresh berries into each pancake. Cook until bubbles are well formed around edges of pancakes, about 2-3 minutes then flip to cook other side. Serve warm, with persimmon butter, maple syrup, and additional fresh berries.