DRY INGREDIENTS (MIX)
1/4 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup soy flour
1/8 cup millet flour
1/8 cup tapioca flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
WET INGREDIENTS (MIX)
1 whole egg
1 egg white
1 cup vanilla soy milk
1/2 tsp vanilla extract
2 tbsp maple syrup grade b
Add wet mixture into dry mixture and mix with wire wisk. Cook on a cast iron pan. These are delicous. Makes about 8 x 5″ pancakes. Batter should be fairly runny and spread out quickly on pan. If it’s too thick, add more soymilk until it’s right. Buckwheat gives them a dark color. Next time I will try cooking on coconut oil. This time I used butter on the pan. They cook rather quickly. Be sure to butter the cast iron pan each time before pouring more batter on. Cook them on whatever you want, I just like my cast iron pan and metal turner.
After cooking, put some butter on them and some grade B maple syrup. They taste better than wheat ones I’ve made and they are wheat free.
Substitute other gluten free flours too.