Recipe for Gluten Free Buckwheat Pancakes

Ingredients:

• 1 cup buckwheat flour
• ¼ cup tapioca flour
• 1 tsp xanthan gum
• 1 tsp baking powder
• ½ tsp baking soda
• 1 Tbsp flaxseed
• 1/4 tsp salt
• 1 Tbsp sugar
• 1 tsp cinnamon
• 1 1/2 cups (or less) milk (use almond, soy or hemp for dairy free)
• 2 Tbsp melted butter (use Earth Balance for dairy free)
• 1 egg

Directions:

In a large bowl, sift together the dry ingredients.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Top with Berry Syrup:

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.

Note on Buckwheat Flour:  We do not take Gluten Free lightly at our house so we go for the safest gluten free foods we can find. 
For Buckwheat Flour we use Bouchard Family Farms buckwheat flour.  It is grown in Aroostook county Maine and "cross contamination is highly improbable because there is no rye, wheat, or barely grown on the farm. Our mill is used strictly to mill our own buckwheat." You can order it on line by clickinghere.

Click Here for a Printable Version of this Recipe