Buckwheat Galettes

2 cups buckwheat flour (330g)

2 tsp salt (we use Real Salt)

3 1/3 cups water (750)

1 egg (or flax/chia seed substitute)

Mix flour and salt in a large bowl. Gradually add the water, stirring well. Add the egg or substitute and mix well. Refrigerate for 1-2 hours or even overnight. (I guess you could say this step is optional, but I have better results when I take the time to let it sit). Ladle the batter into a prepared skillet, greased as necessary (we use a wee bit of coconut oil). Cook until the galette starts to brown and then flip! It’s like cooking pancakes. We eat them either as pancakes or make them bigger to use as wraps.