I have been fiddling around with pancake recipes for the past month. I try to make pancakes once a week for the boys, simply because they adore them. I don’t have a lot of experience with gluten free baking so I had a few failures at first. However, today I had sweet success! All the boys LOVED these pancakes, and couldn’t stop raving about them. I happened to like them myself. So these will be something we make again and again.
- 1 cup buckwheat flour
- 1 cup oat flour (gluten free)
- 2 tablespoons of organic sugar
- 2 teaspoons aluminum free baking powder
- 1 teaspoon of fine sea salt
- ½ teaspoon cinnamon (optional)
- 2 tablespoons melted butter
- 1¼ cups whole milk (
preferrablyraw), you could add up to another ½ cup more milk to thin these out and stretch the batter
- 1 egg
- 2 apples, grated (I kept the skin on, you can peel them if you desire)
- 1 tablespoon vanilla
- Preheat your oven to 200 degrees and place a plate in the oven to contain your finished pancakes.
- Sift together the dry ingredients, flour through sea salt, in a large bowl.
- In another bowl, mix together the wet ingredients, butter through vanilla MINUS the grated apple.
- Whisk the wet ingredients into the dry ingredients, then stir in the grated apple.
- Heat your skillet or griddle over medium heat using some more butter to coat the pan.
- Add ¼ cup batter at a time for each pancake.
- Cook until bubbles form, about 4 minutes, flip and cook 4 minutes more.
- Place finished pancakes on the plate in the warm oven.
- Repeat process until all the batter is gone.
I serve these with maple butter, which is basically a 2 to 1, butter to maple syrup ratio. I do this to cut down on the sugar and to save a dime!! Unfortunately I did not get a picture of these, but will be sure to the next time I make them!!
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