Pancrepes
[Vegan, Gluten-Free]

1. Warm the coconut oil over low heat until liquid. Pour into a dish and set aside.
2. Blend the buckwheat flour, brown rice flour, baking powder, and salt In a bowl. Add the maple syrup, lemon juice, and almond milk and mix Well with a spoon. The consistency should be liquid, but thick. If you prefer thinner pancakes or crêpes, add more almond milk.
3. Coat a pan with some of the coconut oil and pour in a scoop of the batter, turning the pan so that a perfect circle forms. Alternatively, pour the batter into cookie cutters set in the pan—a great activity to do with kids! (Or adults—I love a good Mickey Mouse–shaped pancake now and then.) Cook for around 2 minutes, until the top starts to bubble, then remove the cutter, if using, flip the pancake with a spatula, and cook until golden brown and cooked through.
4. Repeat with the rest of the batter. Eat as you go, or keep them warm, arrange in a stack on the plate, and top with sweet butter, your sauce of choice, fruit, nuts, and cinnamon, and dig in!

If making the creamy sauce:

1. Warm the coconut butter gently over the stove over low heat then add maple syrup and water. Pour over the pancrêpes.

If making the fruity sauce:

1. You have deux options here: (1) Blend all ingredients in a blender until smooth and creamy. (2) Add all ingredients to a small Dutch oven or pot and cook, covered, on low heat for 5 to 10 minutes, until soft. Mash with a fork, then spoon on top of the pancrêpes.