Gluten-free Buckwheat Almond Pancakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Pancakes! Ingredients:
1/2 cup buckwheat flour |
1/4 cup sorghum flour |
1/4 cup brown rice flour |
2 tbsp tapioca flour |
1 tbsp baking powder |
1/4 tsp ground cinnamon |
1/8 tsp ground cardamom |
1/4 teaspoon salt |
1/2 banana, mashed |
2 tbsp brown sugar |
1/2 cup soy or nut milk |
1/2 cup warm water |
2 tbsp vegetable oil |
1/2 tsp vanilla extract |
1/4 tsp almond extract |
Directions:
1. In a medium mixing boil, whisk or sift together the flour, baking powder, spices, and salt.
2. In a small bowl, mash the banana and mix with the sugar, non-dairy milk, water, oil, and extracts.
3. Slowly incorporate the wet ingredients in with the dry, whisking until combined.
4. Let the batter rest for a few minutes before cooking.
5. Using a 1/4 cup measure, ladle out the batter and fry in a lightly oiled pan over medium-low to medium heat.
6. Cook for around 2 1/2 minutes on the first side, 2 minutes on the second.
7. Serve with maple syrup or almond butter.
8. (You'll get six pancakes out of the batter.)
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