Yesterday I decided to throw some ingredients together to see if I could get a decent pancake mixture. I wanted it without sugar, plus it had to be gluten-free. Mmmm, I thought, maybe I can finally find a way of using that sorghum flour... The first batch was without banana, and turned out a little too 'bread-like', so I blended a banana into the batter and tried again. Very nice!
We enjoyed them so much that I made some more this morning, in fact I made double the amount! I also wanted to make sure that the recipe wasn't just a fluke. It's not. :) The only tweak I made was to add some vanilla.
1 cup coconut water
1/4 cup hemp hearts (hulled hemp seeds)
OR SIMPLY USE
1 cup plant-based milk
1 cup sorghum flour
OR MIX FLOURS
1/2 cup millet flour + 1/2 cup buckwheat flour
1 tablespoon apple sauce (I used baby food apple sauce in a jar)
1/2 teaspoon vanilla (optional, but nice)
1/2 teaspoon baking powder (I have used up to 2 teaspoons of baking powder, but I've found that the recipe works with much less as well!)
1/4-1/2 teaspoon cinnamon (optional)
As I've written in the recipe, you can sub the coconut water and hemp for 1 cup of any plant milk. I didn't bother to make the milk first, because I don't strain hemp milk and that's the ratio I use anyway. So to save time and washing up, the hemp and coconut water went in as is.
Blend the ingredients until smooth. I add the baking powder just towards the end of blending.
Blend all the ingredients together until smooth.
Let it sit for a few minutes and then pour a small amount of batter onto a hot (not too hot) pan. I rubbed a drop (literally) of coconut oil onto the pan just to make sure the pancakes wouldn't stick.
When the batter starts forming air holes, it's time to flip them over.
Millet & buckwheat pancakes
Serve stacked on top on each other, with some sliced banana or berries, and a drizzle of maple syrup. (A sprinkling of cinnamon might be nice too!)
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