Gluten-Free Pancakes with Buckwheat and Cornmeal Mix
Ingredients
- 1 mashed ripe banana
- 1 flax egg (1 tbsp ground flax + 3 tbsp water mixed together, allow to set for 5 mins)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup unsweetened almond milk
- 1 tbsp vinegar
- 1/2 cup buckwheat flour
- 1/2 cup corn meal
Preparation
In a medium mixing bowl, add all ingredients except flour and whisk together to evenly mix.
Add in flour, and whisk into the wet ingredients, but avoid over mixing.
On a preheated griddle or pan (use a non-stick surface or grease if needed), ladle 1/4 cup of batter onto cooking surface and spread out as desired.
Allow to cook for about 3-4 minutes or until underside is golden and batter bubbles, then flip and cook the other side for about 2-3 minutes or until fully cooked.
Continue this process until all pancakes are cooked. This makes 8 pancakes.
Tip: You can substitute the flour with 1 cup regular flour if preferred.
