Gluten-free, Sugar free
Inspired recently to give “gluten-free” a go, I have been testing lots of new recipes that are twists on the classics. This morning it was raining and chilly. The kids, sleepy from their previous nights sleepover with friends, were hungry. These cocoa pancakes were the perfect lazy morning breakfast treat. Mom Tested. Kid Approved.
Sift together:
- 2 cups buckwheat flour
- 1 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 Tbsp. cocoa powder
- 1 Tbsp. ground flaxseed
Beat together with a fork:
- 2 cups buttermilk
- 2 eggs
Pour the wet ingredients into the dry and begin to mix. Squirt in about 2 Tbsp. agave syrup (you could use maple syrup if you prefer) and 4 Tbsp. melted butter. Let batter stand for about five minutes before frying your pancake in butter or coconut oil. I got about 24 four-inch pancakes out of this recipe. You can cut in half if you want to make less (just in case you don’t have as many sleepy kids to feed).
Global Staci 