I made up this recipe because we needed to avoid wheat as
well as dairy and egg.
They were so good I have fit them into regular rotation at our
house. My 2 year old loves them!
Inspired by The Complete Food Allergy Cookbook by Marilyn Gioannini
6 tablespoons milk substitute (soy or rice)
4 tablespoons water
1 tablespoon canola oil
2 tablespoons honey
1/2 cup frozen blueberries
½ cup buckwheat flour (light is preferred)
¼ cup amaranth flour OR other alternative flour
1 teaspoon baking powder
1/8 teaspoon salt
-Place the milk substitute, water, oil, honey and blueberries in a microwave-safe bowl or mug and microwave just until slightly warm. Stir together being careful not to mash the blueberries.
-Mix together in a separate bowl the flours, baking powder and salt.
-Preheat a skillet on medium-low or an electric frying pan to 350 degrees F.
-Add the blueberry mixture to the dry ingredients, stir until incorporated. Add a little more water if needed.
-Lightly grease the pan or use a non-stick spray (most contain soy, so be careful if you are sensitive.)
-Spoon on the batter to make 2 inch pancakes. Flip when bubbles form on top and “set” (meaning they pop and the holes stay.) Cook on the second side just until light brown. Turn down the heat if they are browning too quickly.
-Serve with soy/dairy-free margarine and honey or jam or maple syrup.
Makes ~10 2-inch pancakes. This is a good serving for 2 people.