If you'd like to grind your own Buckwheat Flour, simply pour Raw Buckwheat Groats into a Coffee Grinder and grind until a fine Flour-like texture is achieved, about 30 seconds. Measure the Flour after grinding.
In a Large Bowl, add Applesauce or mashed Bananas, then add in the ground Buckwheat Flour, Oil, Water, Cinnamon, Vanilla, Baking Soda, and Vinegar. Stir well to create a fairly uniform Batter. It will be slightly thicker than traditional Pancake Batter, not quite as runny.
1 Cup Buckwheat Flour, 4 ounces Applesauce, 4 Tablespoons Olive Oil, 4 Tablespoons Water, 2 teaspoon Cinnamon, 2 teaspoon Vanilla Extract, 1 teaspoon Baking Soda, 12 ounces mashed Bananas, 4 teaspoons Apple Cider Vinegar
Preheat the Oven to 350F, if you plan on baking the Pancakes.
To bake the Pancakes, scoop the Batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined Baking Sheet. Use the back of a Spoon to spread the Pancakes out, creating Pancakes that are roughly 5 or 6 inches in diameter, and about 1/4 inch thick. Bake until the center are firm, about 15 minutes at 350 Degrees F.
If you prefer to Pan-Fry the Pancakes, pour the scant 1/4 cup of Batter into a greased Skillet over medium heat, and use the back of a Spoon to flatten the Pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the Pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
May also use a Waffle Maker.
Serve warm, with Fresh Fruit and Honey if desired.
