Almond Buckwheat Pancakes
from Janice Welch
1-2 cups almond flour
1/2 cup light buckwheat flour
Pinch of guar gum
14 ounce can of coconut milk
1 egg
1 tsp Frontier brand non-alcohol vanilla flavoring
1 tsp pure maple syrup
1 tsp cinnamon
1 tsp baking soda
1/2 tsp vitamin C crystals (non buffered)
1/2 tsp sea salt
Combine both flours with guar gum, cinnamon, baking soda, vit. C crystals, and salt. Set aside. Whisk egg, add in coconut milk, vanilla flavor, and maple syrup. Pour into dry ingredients. Mix until well combined. Lightly coat a nonstick griddle with coconut oil (it will not need to be re-coated after every batch). Heat over medium heat. Spoon batter onto heated griddle. Turn over after surfaced bubbles have popped. Pancakes are done when each side is well formed and lightly browned. Yield: 16 pancakes
These pancakes are sturdy and work very well in lunch boxes, they also freeze very well.
