Buckwheat pancakes
1 cup buckwheat flour (i used sprouted/dehydrated buckwheat for even more nutritional content)
1/2 cup rice flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 Tbs. sugar
1-1/2 cup almond milk
3 Tbs. coconut oil
3 Tbs. molasses
2 eggs
1/2 tsp. vanilla
Combine dry ingredients in a large bowl. In a medium bowl, whisk together wet ingredients. Add wet mixture to dry mixture and whisk until combined--do not overmix. Pour by 1/4 cupfuls onto preheated pan with ghee. I have really struggled with getting rid of my teflon which included all of my griddles. I use my all clad pans and although I love them dearly, I hated cooking pancakes in them. When I would make pancakes with my "normal" GFCF flours and would use oil, they stuck to the pan horribly and it took sooooo long to cook each one. I decided to try ghee with this one and WOW! It was amazing. They did not stick. The ghee was the key, lol! And this flour mixture cooked so evenly and quickly, like "normal" pancakes. They came out SO good, I love the buckwheat flavor. The kids love them as do the adults. I see this being a new staple in the house. I made a double batch for freezing. Enjoy!
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