*Flour: you can truly use any combination of grain flour or a gluten-free flour blend. I like oat flour, buckwheat and whole wheat einkorn flour blended together, but use what you prefer. You can do 100% all-purpose flour if that's what you have.
**Buttermilk: half yogurt (any kind) and half milk (any kind); all kefir; any kind of milk with 2 Tbs. white vinegar, cider vinegar or lemon juice (I used Malibu Mylk flax mylk with cider vinegar in these photos.)
Notes: dairy helps the pancake brown more, but it’s still delicious without.