Wednesday, September 21, 2011

Buckwheat and Amaranth Flour Pancake, gluten free

Buckwheat Flour - 1/3 cup
Amaranth Flour - 1/3 cup
Brown Rice Flour - 1/3 cup
Whole Milk - 1 cup
Egg - 1
Pure Vanilla Extract - 1 tsp
Turbinado Sugar - 2 tsp
Baking Powder - 1/2 tsp
Baking Soda - a pinch

Beat the egg well. Add milk and sugar and mix well.

Mix buckwheat, amaranth, brown rice flour, baking powder, baking soda and add to the egg mixture.

Mix gently till there are no lumps.

Heat a non stick pan over medium heat. Add half a tsp of butter.

Pour a ladle of the pancake mixture, cook for a couple of minutes.

Once the bottom side has browned slightly, flip and cook on the other side. Add half a tsp of butter. Cook till the other side also browns.

Remove and serve with pure maple syrup and some sliced bananas.

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