Buckwheat-Sorghum Pancakes — Gluten-Free

If you prefer a plain pancake, the carob is optional in this recipe. You may have to reduce the amount of water to account for fewer dry ingredients. For a more decadent pancake, use cocoa powder instead.

• 2-1/2 cups buckwheat flour
• 2-1/2 cups sorghum flour
• 1 teaspoon sea salt
• 1 tablespoon baking powder
• 1/3 cup carob powder
• 1/8 teaspoon stevia powder (optional)
• 5+ cups pure water
• 1/2 to 1 cup almond milk pulp (optional)
• 1/2 cup shredded, unsweetened coconut (optional)
• grapeseed oil, for the pan

Heat a cast-iron skillet over medium heat. Add a little grapeseed oil.

Mix dry ingredients in large mixing bowl. Add water and almond milk pulp (if using). Mix well. Add more water as necessary to achieve pancake batter consistency.

Pour batter by 1/4 cup scoops into the skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Cook about 30 seconds more, until underside is browned also. Adjust heat of burner as necessary. Add more oil as necessary.

Serve with desired garnishes, such as: butter or non-hydrogenated margarine (like Earth Balance), pure maple syrup, agave syrup, and/or fruit-sweetened jam.

© Copyright 2007 by Wardee Harmon