MG Data

1/4 cup buckwheat flour

1/4 cup brown rice flour (sifted to remove unground kernals)

1/4 cup millet flour (sifted to remove unground kernals)

1/8 cup soy flour

1/8 cup tapioca flour

1/2 tsp baking powder

1/2 tsp baking soda 

3/4 tsp cinnamon

2 whole eggs

1 cup hot water

1 tsp heaping coconut cream concentrate

1/2 tsp vanilla extract

2 tbsp maple syrup grade b

Mix up eggs in a medium bowl. Mix coconut cream concentrate in hot water over heat in a sauce pan to make a coconut milk. Add coconut milk to eggs, add in maple syrup and vanilla. Mix very well with wire wisk until layer of foam forms on top.

Mix dry ingredients in a large bowl. Add wet mixture into dry mixture and mix with wire wisk. Cook on a cast iron pan with coconut oil. These are delicous. Makes about 8 x 5? pancakes. Batter should be fairly runny and spread out quickly on pan.  Be sure to oil 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.