GLUTEN FREE BUCKWHEAT PANCAKES
These can also be made vegan with a couple of substitutions.
Ingredients:
Dry
1/2 cup organic buckwheat flour
1/4 cup organic oat flour
1/4 cup organic tapioca flour
2 tablespoons organic cornstarch or arrowroot
1 tablespoon organic ground golden flax seed meal
1 tablespoon baking powder (Aluminum free)
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon organic cinnamon
Wet
1/2 cup buttermilk or kefir (or nondairy milk if you are a Vegan)
1/4 cup non-chlorinated water
1 organic egg (or equivalent egg substitute if you are a Vegan)
2 tablespoons organic pure maple syrup or agave nectar
2 tablespoons grape seed oil or whatever oil you prefer.
1 teaspoon organic pure vanilla extract
Preparation:
In a large mixing bowl, sift together all dry ingredients including baking powder, cinnamon, and salt. Add the remaining wet ingredients and mix well. Let the batter rest while you preheat (medium heat) a griddle or skillet. When the griddle is hot, spray it with cooking spray or brush it with oil. Stir batter between cooking pancakes. Pour the batter by 1/3 cupful’s onto hot griddle/skillet. The pancake will start to form little bubbles as it cooks, but won’t rise as much as conventional pancakes. Cook for about 3 minutes, then flip over and cook the other side for 2 – 3 minutes more. Brush more oil onto the griddle/skillet between cooking pancakes or they will stick to the pan.
Makes about 10 pancakes.
Enjoy! Here is one of my favorite quotes to start your day!!
“Peace is not the absence of turmoil but the presence of God”
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