Gluten Free Buckwheat Pancakes
Ingredients
- 1/2 cup buckwheat flour
- 1/4 cup quinoa flour
- 1/4 cup corn flour (NOT cornmeal, corn flour is lighter)
- 1 tablespoon ground flax seeds (or flax meal)
- 2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup non-dairy milk (I used soy)
- 1/2 cup water
- 2 tablespoons pure maple syrup
- 2 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium-high heat.
- When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I did two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as “normal” pancakes do, so don’t worry. Cook for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until ready to serve.
- Serve with Earth Balance, maple syrup and fresh fruit.
Tried this recipe?Let us know how it was!
