Gluten Free Buckwheat Pancakes

 These are our absolutely favorite pancakes.  Even company loves them and you can feel good about cooking them since buckwheat is whole-grain flour. 

Top with our favorite syrup, a sprinkle of powdered sugar mixed with cinnamon, and you have a gluten free gourmet-looking breakfast.

Buckwheat Flour Pancakes

• 1/2 cup buckwheat flour (I use Bob's Redmill)
• 2.5 T brown sugar
• 2 t baking powder (Hain is GF)
• 3/4 cup milk (use Almond Milk for CF)
• 2 t olive oil
• 1 egg
• 2 t vanilla
• 1/2 cup gluten free flour (optional but makes a fluffier pancake. Add extra milk as needed to reach the right consistency.)

Mix together and cook as normal pancakes. 

Watch these; they tend to burn a little faster. 

We double the recipe for our family of five.  The leftovers can easily be popped in the toaster for a school morning breakfast.

Berry Syrup

• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup corn syrup (Karo is GF)
• 2 t lemon juice
• 2 cups fresh berries of one kind.  We like blueberries and raspberries.

Mix together and microwave for 5 minutes.  Use a large enough container so that it will not boil over.  It will expand while it is cooking.