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3/4 cup buckwheat flour
1/2 cup rice flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
2 tablespoons vegetable oil
Mix dry ingredients together in a bowl. In another, smaller bowl, beat eggs
lightly and add the oil and buttermilk; add egg/oil/milk mixture to dry ingredients.
Stir to blend well.
Pour batter onto hot, lightly greased griddle. Cook until bubbles appear; flip
and continue cooking until golden brown.
Serve with maple syrup, or, in Barb's case, blueberry syrup?
This makes about 16 medium size pancakes. If you want thicker pancakes, you
may cut back on the amount of buttermilk. (Unless you tell your other breakfast
guests, they will not realize these are gluten-free; honest, they taste like
'real' food!)
Jan
Jan and Bob Wheeler
Chimney Corner Bed &
Breakfast and Cottages, Margaree Harbour, Nova Scotia.
Cape Breton: Nova Scotia's Masterpiece
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