Gluten-free Buckwheat Pancakes for the kids

Gluten-Free Buckwheat Pancakes

Some of you may still eat buckwheat, or be looking for easier to digest grain options for your kids. Buckwheat is the seed of a plant called "fagopyrum esculentum." It's related to rhubarb, not wheat, rye or barley and despite the confusing name, buckwheat is gluten-free. This buckwheat pancake is a good option for kids that I modified from this recipe I saw on the Food Network website:

3/4 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup LA Protein Powder {vegan and grain-free}
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon Himilayan salt
1 cup cultured coconut milk
3/4 cup coconut milk
1 tablespoon raw local honey or molasses
2 large pastured eggs (or flaxseed egg substitute)
2 tablespoons coconut oil
2 cups organic blueberries, divided
1/2 cup real maple syrup (optional)

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the milk and cultured milk, raw honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes.

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