Buckwheat Pancakes

Makes 16 3-inch pancakes

1 cup buckwheat flour
1 teaspoon baking powder
¹/₈ teaspoon salt
³/₄ cup vanilla rice milk
2 tablespoons maple syrup
1 tablespoon vinegar
1 vegetable oil spray

In a medium bowl, stir together flour, baking powder, and salt. In a small bowl, stir together rice milk, syrup, and vinegar. Combine the two mixtures and stir to mix.

Heat a non-stick skillet or griddle. Lightly coat cooking surface with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook for 1 to 2 minutes, or until the tops bubble. Turn carefully with a spatula and cook for about 1 minute, or until the second side is golden brown. Serve immediately.

Per pancake