Fall Pancakes (Gluten Free)

• 12 cup buckwheat flour
• 12 cup brown rice flour
• 12 cup garfava flour (or Garbonzo Flour)
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 14 teaspoon clove
• 18 teaspoon nutmeg
• 1 egg
• 1 14 cups skim milk (Rice or Soy work too)
• 1 large mashed banana (ripe)

1. Preheat your skillet over medium to low heat.
2. Mix up the dry ingredients, then add the wet and whisk vigorously for about 30 seconds (hand whisk is fine).
3. The batter will still be a bit lumpy due to the banana, but that is okay.
4. Cook on a non stick skillet make them about the diameter of a regular sized spatula.
5. No oil or butter is needed, they actually come out more even-toned without it (though butter is yummy once and a while!
6. ).
7. Flip pancakes when they begin to look slightly dry around the edges and bubble slightly (about 2-4 minutes depending on the temperature of your skillet).
8. Then cook on the other side 1-2 minutes or until center is cooked through.
9. Top with honey, non-fat yogurt, sliced banana or whatever your heart desires!

flour, brown rice flour, garfava flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg, egg, milk, banana

Taken from www.food.com/recipe/fall-pancakes-gluten-free-259881 (may not work)