Buckwheat pancakes

Gluten, dairy and egg free may sound too limiting and not very yummy when it comes to pancakes. Actually, bland and boring comes to mind. Well, I didn't have a choice, I had to make them better than good... I had to make them good enough to satisfy the most uncompromising critics of all— my kids. After months of failed attempts and brutal commentary, here they are. Whole food, six ingredients—utterly satisfying and good for you too!

Buckwheat Pancakes
1.5 cups raw buckwheat groats, presoaked overnight
4 dates or 1 egg
1 cup whole coconut milk
1/4 cup real maple syrup
1/4 teaspoon unrefined sea salt
1/2 teaspoon vanilla
grapeseed oil for cooking
Optional: chocolate chips (Enjoy Life), wild blueberries or raisins.

1. In a Vita-Mix combine dates, milk, maple syrup, salt and vanilla and blend until smooth. 
2. Add pre-soaked buckwheat (and egg, if you are making them with eggs) and blend until smooth once again.
3. Add chocolate chips, blueberries or raisins.
4. Warm grapeseed oil over medium heat. Pour batter onto skillet. Keep these pancakes on the small side. 
5. Fry until golden and flip. Serve hot or take along cold for snacks.

To presoak, measure out the buckwheat groats, add a squeeze of lemon juice or a teaspoon of apple cider vinegar, cover with water and let sit on the counter overnight. Rinse well before cooking.

If you do not have a Vita-Mix try making them in a regular blender or a food processor.