1 cup millet
1 cup buckwheat
2 tbsp coconut oil
1 packet stevia
1 tbsp Maple syrup
2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup shredded coconut



Soak whole millet and whole buckwheat overnight in water.
Strain in a fine mesh strainer, rinse and drain and place the soaked grains in a blender. With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add other ingredients and process on high into a thick batter.
Fry in ghee or coconut oil. Each pancake is about 3 tbsp. Store in a glass container between wax paper sheets.  Can be stored in the freezer and pop in the toaster oven to reheat!