8 to 10 pancakes
2 eggs ⅓ cup almond milk 2 tablespoons maple syrup ½ cup Anthony’s Buckwheat Flour ⅓ cup Anthony’s Brown Rice Flour 2 teaspoons Anthony's Ceylon Cinnamon
½ teaspoon baking soda In a mixing bowl, whisk the eggs. Add the almond milk, maple syrup, and mix well. Add the buckwheat flour, brown rice flour, cinnamon, and baking soda; mix well. Cook by ⅓ cupfuls on a hot greased skillet until golden and cooked through.