These pancakes have a combination of three different flours which I'm all happy about: buckwheat, spelt and rice flour.
I also added a coconut oil which is neutral in taste. Coconut oil has many health benefits. It gives the body energy and also it's an oil which can be heated safely without turning into a trans fat.
The pancakes taste delicious with agave syrup.
We are having a good strawberry season!
What you need for the pancakes:
1/2 cup buckwheat flour
1/2 cup whole spelt flour
1/2 cup rice flour
2 tbl coconut oil
1/4 tsp salt
1 tsp baking powder
1 tbl sucanat
2 tbl carob powder
1 tsp cinnamon
soy milk
Place all the ingredients in a food processor. Pour a little milk and mix. Add more milk through the opening of the processor until the batter reaches the correct consistency. I like my pancakes thin, but it's better to make a test pancake first which may be too thick so that you know how much milk you still need to add. If the batter becomes too thin because you added too much milk your pancake will stick to the pan and fall apart.
These pancakes have a combination of three different flours which I'm all happy about: buckwheat, spelt and rice flour.
I also added a coconut oil which is neutral in taste. Coconut oil has many health benefits. It gives the body energy and also it's an oil which can be heated safely without turning into a trans fat.
The pancakes taste delicious with agave syrup.
We are having a good strawberry season!
What you need for the pancakes:
Place all the ingredients in a food processor. Pour a little milk and mix. Add more milk through the opening of the processor until the batter reaches the correct consistency. I like my pancakes thin, but it's better to make a test pancake first which may be too thick so that you know how much milk you still need to add. If the batter becomes too thin because you added too much milk your pancake will stick to the pan and fall apart.