Pancakes make the world go 'round.

Buckwheat Pancakes  (Vegan and Gluten free)

I'm sure none of you are familiar with my love for pancakes. It's a bit of secret, I don't flaunt it. When I was growing up almost every weekend one of the days (I do say days because sometimes breakfast for dinner was a thing, even back then) would be spent at a breakfast place. My parents and I had a favorite spot that served up some of the best pancakes I can remember.  I have devoured more than I would care to admit of these golden brown delights from essentially every place that served them up. I was such a picky eater as a kid that if they were on the menu, that was what I got, and because I'm a creature of habit theis continued right up until diagnosis. I consider myself quite a little connoisseur, so if I say they are good, trust me, they are awesome.

Now, I'm going to be honest. Does the flavour of these pancakes that I created give me a throwback to these days? I have to say, no. It’s a totally different game we play in the world of gluten free creations. But friends, my interests have changed. This is a health conscious version of a pancake that will make you giddy with nostalgia while still providing you with the nutrition necessary to go get 'er, whatever that may mean for you.

I still am trying to perfect a batter that may allow me to test drive my star wars vehicle pancake molds, as soon as I have that done I can almost be certain that my life will be complete. But, for now I assure you these will fit the bill for any lazy morning when you’re looking for something as healthy as it is delicious.

Also though I have not done it myself I am *certain* these would make excellent blueberry or chocolate chip pancakes, so if this interests you add 1/4 cup dark chocolate chips, or 1/2 cup blueberries :).

Ingredients

Makes 8!

1/2 cup buckwheat flour

1/4 cup quinoa flour

1/4 cup coconut flour

1 tablespoon potato starch (or cornstarch or arrowroot)

2 tablespoon ground flax seeds (or flax meal)

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup vanilla almond milk

1/2 cup water

1 tablespoon agave syrup

1 tablespoon grapeseed oil

1/2 teaspoon vanilla extract

Method:

1)      Combine dry ingredients in a medium mixing bowl. In a smaller bowl combine all of the wet ingredients.

2)      Make a well in the center of the dry ingredients and add the wet.  Mix furiously until you feel your arm is going to fall off, or well combined.

3)      Let the dough rest for around 10 minutes, whatever feels right to you.

4)      Preheat a skillet on medium heat, I greased the pan with extra virgin olive oil but you can also use non-stick spray if you’re into that.

5)      Once the skillet is heated, aka water does a fiesta and sizzles in the pan, plop ¼ cup of mix into the skillet and flatten slightly if need be.

6)      Repeat until all pancakes are cooked, serve up with your other favorite breakfast items. (I did my famous veggie scramble with fresh fruit) and douse in good-quality maple syrup!

While I apologize for the low resolution blackberry photo, I figure it was better than leaving the final result to the imagination. I have promises that my camera will be up and in working order very soon!