Buckwheat Pancake Bread for Sandwiches (wheat and dairy-free)

My son is not able to eat dairy or wheat and so I have been thinking about how to make bread quickly (with no dairy or wheat).
I am happy to say that I just discovered an easy way to make simple, delicious, sandwich bread.
My son just loves it.

Here is what the buckwheat looked like before I ground it – You can use already ground store bought buckwheat flour if you wish although I highly recommend grinding your own flour since it is so easy to do and more healthy and delicious when the flour is fresh. 

I added one cup of buckwheat to my grain grinder

The flour turned out perfect. Very fine and powdery. Turns out, buckwheat is very easy to grind.


Recipe
1 cup buckwheat flour (fresh ground or store bought- I highly recommend fresh ground)
1 egg (I use duck eggs from our local farm)
3/4 – 1 cup water (add more water if the batter is too think to pour)
2 tablespoons oil (I used ricebran oil)
1 tablespoon sugar (I used coconut nectar)
1 teaspoon baking powder
1/2 teaspoon sea salt

Mix all the ingredients until smooth (30 – 60 seconds)

Add 1/8 cup oil (I use rice bran oil) to a pan and heat it up until warm.
Then add a ladle full of batter (the more batter you add, the larger the pancake – if the batter doesn’t easily flow into the pan, you may need to add more water, 1/8 cup at a time)

Turn the pancake when you can see bubbles all around the pancake.

Look at this beautiful brown color.

Fold pancake in half to make a beautiful sandwich

Here is our sandwich… It contains salmon salad and homemade aioli, spinach, roma tomatoes, red onions, alfalfa sprouts and mustard.