Buckwheat in combination with oats made into soft, airy, fluffy pancakes topped with a syrup or toppings of your choice makes a healthy snack or breakfast option.
In a mixing bowl, take 2 tbsp buckwheat flour, 2 tbsp oats flour, 2 tbsp powdered sugar, 1/2 tsp baking powder, 1/8th tsp salt, 1/2 tsp vanilla extract and 1 tbsp melted butter.
Pour in ½ cup milk and whisk well.
Heat 1 tsp butter on a nonstick frypan at a low flame.
Take a scoopful of the batter, put it in the pan and spread equally to form a pancake.
Allowing it to cook, flip and make sure both sides are browned well.
Garnish with a dollop of butter.
Serve fresh and hot.