Healthy Fluffy Buckwheat Pancakes

Start by mixing all the dry ingredients together. In a bowl, combine the buckwheat flour, baking powder, sugar, and salt. Stir it all together with a whisk to ensure that everything is well-mixed and there are no lumps. This will yield a smoother batter.

In a separate bowl (I prefer a large one to avoid spills), whisk together the milk, egg and vegetable. It's essential not to overmix as it can make your pancakes less fluffy.

Pour the liquid mixture into the bowl with your dry ingredients while whisking gently. Continue to whisk until just combined. The batter should be slightly thicker than a crepe batter. If it’s too thick, you can add a little more milk.

Now, let the batter rest for about 10 minutes. You'll notice it thickens slightly during this time. This resting stage is a nifty trick I discovered that makes the pancakes fluffier.

Preheat a non-stick pan over medium heat. Pour a ladle of the pancake mixture onto the pan. Helpful tip: don't rush this step! Wait until you see small bubbles forming on top and the edges start looking set, then flip the pancake. Brown on the other side for 1-2 mins.

Repeat the process for the remaining batter. Remember to add a bit of oil to the pan between each pancake to prevent sticking.

Serve your pancakes warm with a generous topping of fruits and a drizzle of maple syrup.