Gluten-Free Blueberry Flax Pancakes

• 12 cup rice flour
• 12 cup buckwheat flour
• 12 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 14 teaspoon salt
• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1 12 cups almond milk or 1 12 cups rice milk
• 2 tablespoons olive oil
• 12 cup blueberries

1. Mix the first six ingredients in a large bowl.
2. Next, simmer the two tablespoons of ground flax and 6 tablespoons of water on the stove in a small pot.
3. This is the egg substitute.
4. In a separate bowl, mix the simmered flax, almond milk and oil.
5. Pour this mixture into the dry ingredients.
6. You may need to add more liquid to get your desired consistency.
7. Pour pancakes on the heated griddle.
8. Then sprinkle fresh or frozen blueberries on them.
9. Enjoy!

rice flour, flour, ground flax seeds, baking powder, baking soda, salt, ground flax seeds, water, almond milk, olive oil, blueberries

Taken from www.food.com/recipe/gluten-free-blueberry-flax-pancakes-418513 (may not work)