This is my go-to recipe for breakfast (in addition to a morning smoothie which I usually have while cooking pancakes). Notice there aren’t any sweeteners, gums or extra fillers in this gluten-free recipe. Just the basic ingredients and I enjoy them with unsulphured molasses, a touch of maple syrup and cold-pressed flax seed oil (an optional boost of Omega-3’s).
1 cup buckwheat flour
1 cup millet flour
2 TBS ground flax seeds (can add up to 4 TBS)
2 tsp cinnamon
1/2 tsp sea salt
1 tsp apple cider vinegar (or lemon juice)
2 cups nut milk (or water will work just as well)
2 tsp baking powder
- Heat a hot griddle or skillet over low to medium heat.
- Mix all ingredients together well, except for the baking powder
- Allow the mix to sit about 2 – 3 minutes for the flax seeds to help bind the mixture. (The ground flax seeds are a plant-based substitution for eggs.)
- Add a bit more nut milk or water to attain the consistency needed to pour the pancake batter onto a griddle.
- Add baking powder and mix slightly. ( You can add another tablespoon of water to help the powder dissolve easily.)
- Add just a touch of oil if needed(I prefer coconut oil when needed) to your griddle or skillet.
- Cook the pancakes. (They should be easy to pour from the bowl and form round circles on the cooking surface. If not, you can use a spoon to spread a bit or add more liquid).
Note: I make my own buckwheat and millet flours using a Vitamix grain container that has a specific blade for grinding grains.
Suggestion: Mix all the dry ingredients together and store in an airtight container. To use, add liquid of choice in 1:1 ratio of dry mix. Allow to sit for 1 minute. Then, if using, add lemon juice or apple cider vinegar. Cook on hot griddle.