Gluten Free Pancake Mix






For abt. 5-8 pancakes:
1 cup buckwheat groats, cleaned
1/2 cup brown rice, cleaned
1/2 cup chickpeas, cleaned

1 Tbs dried stevia leaves
1 1/2 tsp baking powder
1 Tbs arrowroot starch
1 1/2 Tbs tapioca starch

1 1/2 cups almond milk
3-4 dried dates, depending on size

1 Tbs Egg replacer mixed with 4 Tbs. very hot water. (Check for non GMO corn- and gluten free brand)

Coconut oil for cooking.

Maple or Rice syrup or Raw Coconut nectar for topping.

If you feel that your rice, buckwheat or chickpeas may not be clean from handling or the way it was packaged, I recommend to wash or soak them for at least half an hour, rinse and dry in the oven or in a food dryer for an hour at 115˚C or until completely dry.

Place clean buckwheat, rice and chickpeas in a grain mill attachment and blend until a fine flour consistency is reached. This may take some time and I recommend shaking the blender cup or scrape the sides to make sure you get an even blend. Add Stevia baking powder and starches to the flour and blend evenly. Place in a mixing bowl and set aside.

Blend the almond milk with the dates and the egg replacer water mix, then pour over the flour blend in the mixing bowl. Whisk to a nice even batter without lumps.

Heat a large pan to a medium-high heat, coat the bottom with coconut oil and add pancake batter in desired size. Cook for 3-4 minutes (I recommend with lid on), then flip the pancake over and cook for another 2-3 minutes without lid. Enjoy a topping of maple syrup, raw coconut nectar or rice syrup. ©

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