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)
- Preheat your skillet over medium to low heat.
- Mix up the dry ingredients, then add the wet and whisk vigorously for about 30 seconds (hand whisk is fine).
- The batter will still be a bit lumpy due to the banana, but that is okay.
- Cook on a non stick skillet make them about the diameter of a regular sized spatula.
- No oil or butter is needed, they actually come out more even-toned without it (though butter is yummy once and a while!
- ).
- 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).
- Then cook on the other side 1-2 minutes or until center is cooked through.
- 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)