Buckwheat Pancakes

¼ cup + 2 tablespoons rice flour (brown or white)
½ cup + 2 tablespoons buckwheat flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon molasses
1 cup + 1 tablespoon plain, unsweetened soy milk (be sure it´s gluten and casein free)
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
1 tablespoon fresh squeezed lemon juice
1 tablespoon melted Earth Balance shortening

In a small bowl, combine the flours, baking soda, salt, and baking powder; mix well. In a separate, larger bowl, combine all the other ingredients. Add the dry ingredients to the wet ingredients, and stir just until blended. Heat a greased non-stick (large) skillet over the stove (on high). Pour spoonfuls of the batter into the pan and cook on medium to medium-high heat; turn over when batter becomes “set” and starts to bubble. Serve with warmed maple syrup. (Serves 2 to 4 people; recipe is easily doubled)

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