"Buckwheat" Pancakes (without the buckwheat)
These are pancakes resembling buckwheat pancakes but without the buckwheat. Although buckwheat is NOT a glutenous grain, it is harsh on the digestive system and a lot of kids cannot handle it. Ours cannot.
- 1 cup of the following flour mix: equal parts of chickpea (garbanzo bean) flour, 1/3 cup tapioca starch/flour (certified gluten-free), 1/3 cup potato starch flour (certified gluten-free), 1/3 cup sorghum flour.
- 1 cup of flour mixture (above)
- 2 tbsp sugar
- 1/2 tsp sea salt
- 3 tsp baking powder (corn-free, aluminum-free)
- 2 tbsp canola oil
- 1 tbsp Steens cane syrup (http://www.steensyrup.com/)
- 1/3-1/2 cup water
Pre-heat non-stick frying pan on medium-high. Drizzle 1 tsp canola oil on pan and shake around. Mix dry ingredients well. (Note: no need to add xanthan gum to this recipe or egg substitute as you would for many gluten-free bread recipes)
Add 2 tbsp canola oil, syrup and 1/3 cup water. Stir with wire whisk. If too sticky and thick, add 1 tbsp water and stir again. Continue this until it reaches pancake batter consistency -- not too thick but not watery.
Pour batter into hot pan by the tablespoon. Use 1 tbsp for dollar-sized pancakes and 2 tbsp for normal pancakes. Cook until golden brown on one side, then flip.
We serve these with pork sausage from Kennedy's. No syrup. However, you could, for a treat, sift powdered sugar on top. We get powdered sugar from Miss Robens online that's free of corn and is gluten-free.