Ingredients
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1/2 cup buckwheat flour
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1/4 cup quinoa flour
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1/4 cup cornflour
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2 tablespoons tapioca flour (or cornstarch or arrowroot)
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1 tablespoon ground flax seeds (or flax meal)
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1 tablespoon baking powder
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1/4 teaspoon cinnamon
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1/4 teaspoon salt
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1/2 cup soymilk (or other nondairy milk)
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1/2 cup water
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2 tablespoons pure maple syrup
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2 tablespoons canola oil
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1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
- Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
- When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.