2 In a medium bowl add almond milk and apple cider vinegar. Mix and set aside for 10 minutes.

3 In a big bowl mix buckwheat flour, chocolate protein powder, baking powder, baking soda, cinnamon, nutmeg, salt, and flaxseed.

4 Add remaining 3 teaspoons Golden Monk Fruit Sweetener, olive oil, and ½ cup applesauce to the almond milk and vinegar mixture.

5 Then combine wet mixture to the dry mixture and mix thoroughly, while scraping down the sides of the bowl as you go and mix again.

6 Spray a frying pan with coconut oil spray and heat to medium.

7 Using a ¼ cup measuring cup, pour batter into the pan (makes 3-4" pancake).

8 When the edges appear to be browning, (usually a minute or two) flip the pancake over with a spatula and cook for about one minute.

9 (For waffle maker) Heat waffle maker to the high temperature setting. Spray waffle iron when it has reached the proper temperature. Pour batter into the waffle iron filling it ¾ of the way up. Close iron and wait until the light turn on to let you know the waffle is ready. Usually about 3 to 5 minutes.

10 Serve buckwheat pancakes or waffles with fresh berries and any maple-flavored monkfruit sweetener (I like this one: Maple Syrup),

11 Keep in an airtight container for up to 1 week in the refrigerator.

12 Enjoy!