Best Ever Buckwheat Pancakes

I have tried many versions of the gluten free pancake in the years I've been coeliac, but this is my tried and true favourite - our go to Sunday breakfast treat. While I rather love a super thin pure-buckwheat crepe, a pancake with too much buckwheat flour can be sandy and a bit bitter tasting - the little (and big) kids don't seem to approve. The addition of brown rice flour and tapioca or arrowroot starch helps sweeten and lighten the dough. The milk kefir is absolutely glorious - it helps the pancakes rise and be fluffy in texture, it also gives it a yeasty flavour that reminds me of sweet egg-based breads like brioche! Say nothing of the lact0-fermented benefits of kefir. I tell people, quite seriously, to just keep milk kefir for Sunday morning pancakes - ask a friend or a health food shop for the milk grains. I also let the mixture rest for about 20 minutes after its combined, if you can wait that long - it helps activate the batter. You can of course use buttermilk or just regular milk in place of the milk kefir. 

You will need:
2 large free-range eggs
(optional) 2 tablespoons maple syrup or runny honey or rapadura sugar
1 cup brown rice flour
1 cup tapioca flour
1/2 cup buckwheat flour
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
pinch ground vanilla bean
1 2/2 cups milk kefir (can substitute with buttermilk OR full cream milk with 1/2 tsp bicarb soda)
4 tablespoons melted butter

In a bowl whisk eggs and maple syrup. In a separate bowl mix flours, spices and baking powder together. Then add flour mixture to the eggs in increments (say 1/2 cup at a time) alternatively with the milk - whisking well after each. Whisk in melted butter. Let your batter proof for 20 minutes if you can before cooking. Heat up pans or skillet on a medium heat - I use stainless steel or seasoned cast iron pans that don't require buttering but you may need extra for greasing. Ladle batter to the size of your liking into pans and flip over once bubbles appear on the pancakes - you may need to adjust your heat if the edges are getting burnt or its taking too long. Keep pancakes warm on a plate covered with a clean tea towel. 

Enjoy with butter, pure maple syrup, greek yoghurt, ricotta, stewed fruit, fresh berries, peanut butter, jam, banana, bacon - whatever you fancy!