Gluten-Free Chocolate Chip Pancakes

Ingredients:

• ½ cup Anthony’s Buckwheat Flour
• ¼ cup Anthony’s Cane Sugar
• ¼ cup Anthony’s Blanched Almond Flour
• ½ teaspoon baking soda
• ¼ cup butter, melted
• ½ cup almond milk
• ½ cup chocolate chips

1. In a mixing bowl, combine the buckwheat flour, cane sugar, almond flour, and baking soda, and mix well.
2. In another bowl, mix together the butter, and almond milk; stir into dry ingredients.
3. Fold in chocolate chips.
4. Cook on a hot greased griddle in scant ¼ cup measures until golden brown.
5. Enjoy!

Prep time: 20 minutes
Yield: 8-10 pancakes

5 Ingredient Buckwheat Bread

Ingredients:

• ½ cup almond milk or water
• ¼ cup olive oil
• 1 cup plus 2 tablespoons Anthony’s Buckwheat Flour
• ½ teaspoon baking soda
• ½ teaspoon salt

1. Preheat the oven to 350° F and grease a baking sheet with a little olive oil.
2. In a mixing bowl, stir together the almond milk and olive oil.
3. Add the buckwheat flour, baking soda, and salt; mix well.
4. Let sit couple minutes to thicken.
5. Form into a 2” wide baguette shape on the baking sheet and cut a few slashes on top with a bread knife.
6. Bake for 25-30 minutes

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 1 small loaf