Buckwheat Pancakes or Waffles w/Apply Syrup

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Apply Syrup

 

1 1/2 c. Apple Juice Concentrate (frozen)

1 1/2 c. Water

1/4 c. Corn Starch

1 tsp. Lemon Juice

1/8 tsp. Cardamom

1/8 tsp. Coriander

 

 

Place apple juice and most of the water in a pot. Heat to almost boiling.

Meanwhile, mix the cornstarch with the rest of the water. Stir part of the

hot juice into the cornstarch mixture. Add to juice in the pot and heat

until thickened, stirring constantly. Add remaining ingredients. Serve warm

on waffles, pancakes or French Toast. NOTE: This will keep several days in

the refrigerator.

 

Buckwheat Pancakes or Waffles (Wheat Free)

 

3/4 c. Buckwheat Flour (Preferably light)

1 tsp. Baking Powder

1 pinch Salt

3 Tbs. Prune Juice (Or other juice or milk substitute)

3 Tbs. Water

1 Tbs. Oil

1 Tbs. Honey (or other sweetner, optional)

1 Egg (optional)

 

 

Stir flour, baking powder, and salt together in a medium mixing bowl. Mix

juice, water, oil and honey together in a non-metal measuring cup or small

bowl. Heat in a microwave briefly (about 30 seconds) to soften honey (unless

it is omitted), and mix well. Add egg to liquid ingredients. Mix liquid

ingredients and pour into the flour mixture. Mix well, using a whisk if

necessary.

 

If the batter is too stiff, add a little more liquid. (If egg is omitted,

2-3 tablespoons more liquid may be needed.) Pour by spoonfuls onto medium

hot griddle, making small 4 inch pancakes. Buckwheat flour browns quickly,

so make sure the griddle is not too hot. Makes 8 pancakes. Serve with maple

syrup or applesauce.

 

Variations: For waffles, increase the amount of oil to 2 tablespoons.

Waffles are good, very crsip, and work well even without honey or egg. You

can soften the taste of dark buckwheat flour by using 1/2 cup dark buckwheat

flour and 1/4 cup amaranth flour.

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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