Our favourite go-to gluten-free pancake recipe
Night before: In a medium bowl, mix quinoa, buckwheat, buckwheat flour, water and yogurt and let them sit overnight at room temperature.
In the morning, add the rest of the ingredients to the bowl. Transfer to a high-speed blender (or use the highest speed your blender has) and blend until smooth.
Ladle batter (2-3 tbsp per pancake or desired size) onto medium-hot griddle or skillet. Flip pancakes when bubbles rise to the surface and bottoms begin to brown. Cook other side for 1-2 minutes more.
Serve or transfer to an ovenproof dish, cover loosely (with a lid or aluminum foil) and place in 200 degree oven until ready to eat.