Cornmeal and Buckwheat Pancakes

IMG_6954This is one of those gluten-free recipes that doesn’t taste like a gluten-free recipe. It is just plain good. My family loves ‘em.

I like to make a big batch of this pancake mix and keep it in the fridge so when Saturday morning all I have to do is mix up the eggs and liquid and toss in the dry mix.

Beat together:
4 eggs
1 cup almond milk (or any milk, buttermilk, yoghurt, kefir)

Whisk in:
½ pancake mix (see below)

Adjust with more water or more mix if too dry or too wet.

½ – 1 cup chopped fruit and/or nuts (either mix into the batter now, or drop in when you put the batter in the pan)

Butter or oil
Maple syrup

Make pancake mix in advance

Mix together and keep in jar in fridge:
1 cup cornmeal (Butterworks Farms in the bulk section of City Market is the best!)
1 cup buckwheat flour
½ cup almond meal
1 T baking powder

Cook pancakes

Heat skillet or two cast iron pans on medium or medium high. Add butter or other lubricant, ladle batter into pan and sprinkle some fruit on top if not already in batter.

These don’t bubble when ready to flip like white flour pancakes do. Just pay attention to when the outside is starting to look dry. Lift an edge with a spatula and peek underneath. If it is ready to flip, it will be golden brown. Each side takes about 3 minutes to cook. Reduce heat if pan is getting too hot. Cook them till they’re done.

Stack pancakes on a platter and keep in a warm oven until ready to serve.

Serve however you like them. I love mine with a dollop of yoghurt and a drizzle of maple syrup.

Serves 2-3.

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