Gluten Free Pancakes
½ c buckwheat and ½c oat flour
1 tablespoon raw, unfiltered honey
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon celtic sea salt
1¼ cups milk or milk substitute - I prefer oat or coconut milk
1 large egg
½ teaspoon pure vanilla extract
Makes about 15 pancakes. We top with jelly, applesauce, or fruit but you could also do maple syrup or butter. Serve with fresh fruit, bison bacon, scrambled eggs, etc.
Tip: I typically double or triple the recipe and then reheat in the toaster for breakfast throughout the week.
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