Buckwheat Pancakes

Yields: 8 pancakes

Ingredients:

½ cup buckwheat flour

1 cup barley flour

2 teaspoons baking powder

½-1 Tablespoon carob powder, sifted

½ teaspoon salt

2 Tablespoons oil

2 Tablespoons maple syrup, optional

1 cup unsweetened plant-based milk

½ cup water

1 teaspoon vanilla extract

Directions:

Prepare and preheat the griddle to 350°F.

Combine dry ingredients in a medium mixing bowl.

Make a well in dry ingredients.

Add wet ingredients into well in dry ingredients and mix just enough to combine and moisten the batter evenly.

Spoon ½-cup batter onto the griddle and repeat until the griddle is full. Brown on both sides.

Hints:

These pancakes may require a longer, lower heat cooking time than traditional pancakes. If cakes are doughy in the center, try reducing heat and cooking longer. I prefer to use a griddle (375°F) because egg-free pancakes need to get to the heat as fast as possible after being mixed. I can get all eight cakes on my griddle at the same time and the pancakes are light and fluffy.

Can be frozen but may dry out a little.

Variations: For gluten-free Buckwheat Pancakes, use gluten-free all-purpose flour or whole grain flour of your choice in place of barley flour.