This week I’ve been an inexplicable craving for pancakes. This happens about once a year, and when it does, I really need the pancakes. Since I’ve been avoiding gluten, I don’t have any pancake mix that I can eat in the house, so I decided to improvise and make a up a quick batch and it worked. So easy and mad tasty.
Makes about 15 small pancakes:
3/4 cup of buckwheat groats, ground into flour (can also just use pre-ground flour if you’ve got it)
1/4 cup of superfine brown rice flower
2 Tbsp chia seeds
1 large organic egg (or if going vegan, 1 tbsp of chia seeds whisked into a gel with 3 Tbsp warm H20)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/8 cup almond milk
dash of cinnamon
1 small apple, chopped
1 cup of frozen blueberries
walnuts (for garnish)
Luscious maple syrup
First, grind your groats (pictured above)! The conversion is 1:1 groat:flour. I find that my magic bullet does this nicely. Also, in case nobody’s told you yet, buckwheat is the best. It tasted fantastic, has lots of protein and is nutritionally very dense, and can be used anywhere whole wheat is. Now, moving on.
Sift together all dry ingredients.
Whisk together egg and milk and add wet to dry. Stir in blueberries and apple. Grease a griddle with coconut oil. Spoon on batter and cook until golden brown on each side.
Serve with walnuts, maple syrup, or whatever else sounds good to you. Eat them all! (the above version has apples, raisins, chia seeds, and shredded coconut)