Gluten-Free Pancakes

Gluten-Free Buckwheat Pancakes

Makes about 12 pancakes

Ingredients:
6 eggs
1 TBS honey
1 tsp vanilla

6 TBS melted coconut oil

coconut milk or whole milk (approx. 1 cup)

1/2 cup buckwheat
 flour

1/4 cup almond flour

6 TBS coconut flour

1 tsp salt

1 tsp baking powder



Instructions:
1. Using a wire whisk, mix together eggs, melted coconut oil, milk, honey, and sea salt.

2. Continuing to whisk, add the dry ingredients until thoroughly mixed.
 (I found that I needed to add extra coconut milk because the batter was too stiff.)
3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.

4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.

5. Serve with lots of butter and real maple syrup, or honey! Yum!

This was my first foray into grain-free cooking. I started with a basic coconut flour recipe for reference, and by the time I was done I had made my own completely different concoction, and (perhaps it's beginner's luck) it turned out perfectly! I have at times found there to be a sort of bitter aftertaste to many gluten / grain - free baked things, but I think this may be due to garbanzo flour, so I did not include any garbanzos. There was absolutely no bitter taste at all. The pancakes were denser, of course than nutrition-free buttermilk pancakes, but they still turned out fluffy due to the baking powder, and the flavor was nutty, buttery, and very filling. Everyone gave it a big thumbs-up!