If you are not using sprouted flour, you will need to soak your flour the night before. To do this, mix together the buckwheat flour, lemon juice (or other acidic medium), and water in a medium mixing bowl. Cover with a towel and leave overnight.
The next morning whisk in the remaining ingredients.
Cook the pancakes on a griddle or skillet over medium heat, waiting until they bubble before flipping.
Sprouted Flour Version:
If you are using flour that is already sprouted simply whisk together all the ingredients, omitting the lemon juice.
Cook the pancakes on a griddle or skillet over medium heat skillet, waiting until they bubble before flipping.
This batch makes enough pancakes to feed my family of 5 for 2 breakfasts. I usually freeze half!