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Sunday Pancakes

Adapted from a recipe in The Allergy Self-Help Cookbook, by Marjorie Hurt Jones

• 1 cup white buckwheat flour (ground from hulled, organic unroasted buckwheat groats)
• 1 cup amaranth flour
• 1 cup quinoa flour
• 1 teaspoon aluminum-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon Vitamin C crystals
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon pumpkin pie spice or cinnamon (optional)
• 3 1/2 cups water
• 4 Tablespoons coconut oil
• 2 Tablespoons pure maple syrup

Preheat cast iron griddle or skillet over medium heat. In a large mixing bowl, combine flours, baking powder, baking soda, Vitamin C crystals, salt and spices. In a separate bowl or large measuring cup, combine water, coconut oil and maple syrup. Pour wet ingredients into dry ingredients and whisk or stir to incorporate well.

When griddle or skillet is hot, pour 1/3 to 1/2 cup of batter per pancake onto it. Cook about a minute or two, or until bubbles in batter have settled and the edges are dull and easy to lift off with a spatula. Turn and cook for another minute or so before removing to a plate or warmer, and repeat with remaining batter.

Yield: 18 pancakes

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