Many of you may know that I was ordered by the doctor to put gluten back into our diet in order to get accurate results on my kiddo's scope for Celiac. After 4 months of abundant gluten, her screen came back negative. Hooray for that!
I intend to go back to gluten free living, as I do see that it has a negative impact on her emotional stability. But. Cooking is so easy when gluten is involved. Being gluten free AND avoiding so many other things (including rice) is hard.
I have some guilt about this. A lot of guilt. Taking the easy road to dinner above the kiddo's enhanced health. And I've cut way back on the gluten. I have.....
But this recipe is not gluten free. Feel free to replace the flour with gf flour and let me know how it works out.
Best Buckwheat Pancakes
1 c whole wheat or spelt flour
1/4 c all purpose flour
3/4 c buckwheat flour
5 tsp baking powder
2 Tbsp sugar
1/2 tsp fine sea salt
1 c apple cider
1/2 c unsweetened hemp milk, or milk of choice
3 Tbsp safflower oil, or oil of choice
1 Tbsp golden flax meal + 2 very warm water, combined and set aside
dash cinnamon (optional)
Whisk together dry ingredients. Whisk the flask mixture to combine. Add wet ingredients and flax mixture to the dry ingredients (no need to mix them together first, just measure them right in!) and stir or whisk together. Let stand 3-5 minutes while pan heats. Cook on lightly oiled or non-stock skillet over medium heat until bubbles form in center. Flip and cook a minute longer, until firm. (You know how to cook a pancake, right?!) Top with real maple syrup and enjoy!