We eat pancakes for dinner quite often, and there are many different kinds I like to make. These have a really nice texture and flavor. And, the kids love them! :)
This recipe is adapted from The Whole Life Nutrition Cookbook.
1 cup buckwheat flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 + 1/4 cups unsweetened almond milk (plain or vanilla)
1 teaspoon lemon juice
1 egg, slightly beaten
1 Tablespoon extra virgin coconut oil, melted
1 Tablespoon pancake syrup (I used sugar free)
1/2 cup blueberries
1. Mix dry ingredients in one bowl. Place almond milk and lemon juice in a small bowl. Add the remaining wet ingredients.
2. Pour wet ingredients into dry, and blend. Let sit for a few minutes while you heat up your griddle. Spray a little nonstick spray on the griddle, or grease with coconut oil.
3. Drop batter onto griddle with a tablespoon (one tablespoon per pancake). The batter will spread out. Place a few blueberries on the pancake at this time (if using).
4. When edges are dry and the pancake is bubbly, flip and cook on the other side. Sprinkle with extra cinnamon, if desired.
I made 16 pancakes. Without the blueberries, each has approximately: