1/2 cup sorghum flour
1/2 cup buckwheat flour
2 tablespoons sugar
1 tablespoon ground flax seed
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk substitute
2 tablespoons oil
1 teaspoon vanilla extract
1 egg (or substitute)
1/3 cup fresh blueberries, chopped
Place all ingredients in a bowl and mix until well combined.
Cook pancakes on a pre-heated, non-stick skillet or griddle. Pancakes will be ready to turn when bubbles form and burst on top.
Makes about 16 small pancakes.
2 comments:
Wow...your reading my mind!!! I was just in search of a buckwheat pancake and was thinking what other flour would go nicely with buckwheat. Can't wait to try!!!
Great! Hope you like them. :-)
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