Try Some New Recipes!

1 1⁄2 cups buckwheat flour* 

1 1⁄2 tablespoons baking powder 

1 tablespoon ground cinnamon 

1 teaspoon sea salt 

12 fl oz unflavored plant milk (≈1 1⁄2 cups)

1 tablespoon apple cider vinegar 

1 small banana mashed (≈1⁄2 cup)

1/3 cup pure maple syrup

Into a large bowl, sift flour, baking powder, cinnamon, and salt.

In a separate bowl, whisk together plant milk and apple cider vinegar; set aside for 10 minutes. Add mashed banana and maple syrup; stir until well combined.

Make a well in the center of the dry ingredients, and pour in wet ingredients. Stir until just incorporated; mixture will be slightly lumpy.

In a nonstick skillet over medium-high heat, drop batter by large tablespoonfuls onto skillet, and cook until bubbles form and edges are dry. Flip, and cook until browned on the other side.

Serve pancakes warm topped with fruit, whole fruit preserves, and/or maple syrup.

3⁄4 cup gluten-free rolled oats 

1 1⁄2 tablespoons hemp seeds 

1 1⁄2 tablespoons ground flaxseed

1⁄3 teaspoon ground cinnamon 

1⁄4 teaspoon ground ginger 

2 dashes ground allspice (or nutmeg)

1 pinch ground cloves 

1 pinch sea salt 

2 1⁄4 teaspoons sunflower seed butter 

2 tablespoon pure maple syrup 

1 tablespoon blackstrap molasses 

1⁄4 teaspoon pure vanilla extract 

1 tablespoon dried cranberries

In a large bowl, combine oats, hemp seeds, spices, & salt.

In a separate bowl, combine sunflower seed butter, maple syrup, and molasses; stir well to incorporate. Add vanilla to the mixture and stir well. 

Add wet ingredients to dry ingredients and stir well to combine.

Transfer mixture to prepared baking sheet, spreading in an even layer. Bake, stirring occasionally, until golden, 27 to 30 minutes.

Remove from heat, stir in cranberries (if using), and bake for 2 to 3 minutes more. Remove from heat and let cool completely