Buckwheat Pancakes

Wheat-free and Dairy-free Buckwheat Pancakes

This recipe is an adaptation from Orgran's ready-made mix for Buckwheat pancakes, which is excellent, but it is reasonably easy to get hold of the ingredients so nowadays we buy the flours ourselves. If you can't find tapioca flour I expect the pancakes would turn out fine without it if you just add more corn flour. Soya flour would work very well too. The pancakes are american style ones, they rise in the pan and come out nice and fluffy, but if you want thinner pancakes omit the baking powder and thin out the batter with more liquid. I've had mine with blueberries, D has his with honey and squeezes of lemon juice! Enjoy!

Ingredients

500 ml (2 cups) Buckwheat flour
200 ml (1 cup) Corn flour
100 ml (1/2 cup) Tapioca flour
2 tsps Baking powder

240 ml (1 cup) Cold water
90 ml (1/3 cup) Rice/Soya/other non-dairy milk
3 Eggs (lightly beaten)

Mix dry ingredients together and add water, milk and eggs. Stir into a batter, adding more liquid if you want thinner pancakes. Grease the pan with vegetable margarine and heat to medium heat. Pour batter to cover the base of the pan and fry until edges have cooked. Then turn and fry other side until pancake is golden brown and cooked through.