These pancakes are like the real thing. Unfortunately, Ry doesn’t seem to be tolerating most seeds too well. It actually has been almost a year since we realized he couldn’t do buckwheat anymore, so I think it’s about time to give it another shot. We used to use buckwheat and quinoa in quite a bit, but sesame showed up in allergy testing, then we noticed he’d get a distinct rash on his butt after eating buckwheat or quinoa. Prior to all of this, I made this recipe regularly. They also work great for waffles.
Blueberry Buckwheat Pancakes
1/2 cup buckwheat flour
1/4 cup brown rice flour (sorghum would probably also work, but I’ve never tried it)
1/4 cup tapioca flour
1/4 cup organic sugar
1/2 teaspoon guar gum
1 teaspoon baking soda
1 tablespoon apple butter or applesauce
3 tablespoons extra virgin olive oil
3/4 cup soy, rice or coconut milk (non-dairy alternative)
1/4 cup water
1/2 teaspoon apple cider vinegar
1/2 cup blueberries
Mix together all dry ingredients in a medium bowl. Add apple butter (or sauce), 2 tablespoons oil, non-dairy milk and water. Mix until smooth, add vinegar. Heat up skillet, add additional tablespoon of oil, and cook pancakes over medium heat. When pancakes start to bubble, sprinkle with blueberries. Cook until edges are brown and bubbling, about 2 minutes. Flip and cook until done, about another minute. We like to use coconut oil as a butter replacer, as well as real maple syrup. Other fillings, instead or with the blueberries, include pears, peaches, coconut, etc. Bananas are also delicious on top!
I actually used to make up a huge batch of the dry portion and keep it in a tightly sealed rubbermaid. It’s about the equivalent of having pancake mix around and it kept just fine!