Gluten-Free Buckwheat Pancakes

This is the milk free version of the recipe; however, this recipe can be made with regular milk.

2 cups of buckwheat flour (preferrably organic)
2 eggs (free range if available)
Soya milk (I like the sugar-free "So Nice")
1 tbsp olive oil (or other cooking oil)
1 tsp baking powder
1/2 tsp of xantham gum (optional)
pinch of salt
Blueberries (optional)

Mix all of the ingredients together in a large bowl. Add soya milk to the consistency of thinkness that you want for your pancakes. Adding more liquid will give the pancakes a more crepe-like finish. Using less liquid will give a thicker, fluffier pancake. Pre-heat the pan. I use a cast iron frying pan, however, any frying pan will do. If you are using a non-stick pan, brush the surface lightly with oil. If you are using any other pan, put a good amount of oil, so the pancakes don't stick. Heat the pancakes on one side until it starts to bubble. Flip and cook until there is almost no steam coming from the pancake.

Bon Appetit!