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.