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Ingredients
- 1 1/4 cup buckwheat flour (NB: buckwheat is naturally a gluten free grain, but if you are gluten free, double check your flour to be sure it’s GF certified to assure safety from cross contamination)
- 1/2 cup cooked quinoa
- 2 1/2 tsp baking soda
- Pinch salt
- 1-2 tsp cinnamon (I like to go heavy on cinnamon)
- 1 1/2 cups almond milk + extra for while you make the pancakes
- 1 tbsp flax meal + 3 tbsp warm water
- 1 tbsp agave or stevia to taste
Preparation
Step 1
1) Mix the buckwheat flour, baking soda, cinnamon, salt, and quinoa in a large bowl.
2) Whisk together the flax and warm water and let sit for a few moments. Then, whisk it together with the almond milk and agave (if you wish—I used about a 1/2 tsp stevia here, but either is fine, and the recipe doesn’t need much sweetening).
3) Mix wet ingredients and dry. Keep in mind that you’ll need a little extra almond milk because pancake batter thickens as it sits, so have the almond milk handy.
4) Heat a skillet over a medium/high flame. When it’s hot enough, drop batter by heaping 1/4 cup servings onto the skillet. Wait until bubbles form on the top, and then gingerly flip the pancakes, one by one. Cook through on other side till batter is used up. Serve with beet and berry sauce OR pumpkin cream sauce, (