The recipe has quite a few ingredients that you probably don’t have laying around the house unless you’re a compulsive grocery shopper (like me) or follow a gluten free diet, so if you like, you can replace the quinoa and corn flour with whole wheat pastry flour (or regular flour) and leave out the tapioca flour and flax seeds. You may need to thin the batter with a bit of water in that case. The recipe is below.
Gluten Free Buckwheat Pancakes
Makes 8 five inch pancakes1/2 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
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.