These pancakes are easy to make, delicious and gluten free.
Makes 16 3-inch pancakes
In this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.
1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soy- or rice milk
1 cup fresh or frozen blueberries
vegetable oil spray
Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt. In a
separate large bowl, combine mashed banana, maple syrup, vinegar, and
nondairy milk. Add flour mixture, stirring just enough to remove any lumps and
make a pourable batter. Stir in blueberries and add a bit more milk if the batter
seems too thick.
Preheat a nonstick skillet or griddle, then spray lightly with vegetable oil. Pour
small amounts of batter onto the heated surface and cook until tops bubble. Turn
carefully with a spatula and cook the second sides until browned, about 1 minute.