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Chef Amy's Buckwheat Pancakes




Source of Recipe


Chef Amy


Recipe Introduction


This Recipe is from the Kitchen of Chef Amy


List of Ingredients




2 cups rice milk (or other cf milk)
2 teaspoons fresh-squeezed lemon juice
3 tablespoons canola oil
2 Tablespoons maple syrup
1 cup buckwheat flour
1 cup safe flour mix (or another cup of buckwheat)
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

Recipe



Preheat griddle to 350 degrees or flat skillet to medium heat.

Mix wet ingredients (rice milk, lemon juice, canola oil, maple syrup) in a large bowl.

In a separate bowl, mix together dry ingredients (flour, baking powder and soda, salt) and then gently whisk dry and wet ingredients together until just mixed. (Do Not Over Mix!)

Allow mixture to stand for 2-3 minutes until it rises.

Scoop out and pour batter onto griddle, forming pancakes that are 3 to 4 inches in diameter.

The batter will be somewhat gummy but don't worry, the pancakes will be light and fluffy.

Cook until top surface starts to dry, then flip and cook until done.

These reheat well and the left overs make nice sandwiches.