Buckwheat Pancakes

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Buckwheat Pancakes

Source: Estrogen, The Natural Way (adapted)

 

3/4 cup buckwheat flour

1/4 cup gluten free flour blend

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 Tbsp. lemon juice

1 Tbsp. maple syrup

2 cups soy milk (or alternative)

1/4 cup flax seed

blueberries dusted with gf flour (optional)

 

Heat a nonstick or oiled griddle or frying pan over medium heat.

Place the buckwheat flour, gluten free flour, baking powder, baking

soda, and cinnamon in a medium-size mixing bowl. Stir until well

combined. Place the lemon juice, maple syrup, soy milk, and flaxseed

in an electric blender. Blend until the seeds disintegrate and the

mixture bubbles. Pour the liquid mixture into the dry ingredients.

Stir until combined. Ladle the batter onto the preheated griddle or

frying pan. Spoon a few blueberries onto each pancake as it cooks,

if desired. Allow to cook until the surface bubble and appears less

liquid. Flip. Cook until lightly browned. Serve.