|5 min||10 min||8|
|1/4 cup||Applesauce, unsweetened|
|1 dash||Baking soda|
|1 medium||Banana (s) (sliced)|
|1/2 cup||Buckwheat flour|
|1/4 cup||Flaxseed meal (ground)|
|2 tbsp||Maple syrup|
|1/2 cup||Rice flour, brown|
|1 dash||Sea Salt|
|1 1/2 cup||Water|
|2 tsp||Baking powder, gluten-free|
|1/2 tsp||Avocado oil|
|8 gm||Egg replacer, powder, Bob's Red Mill (about 2 tsp)|
In a large bowl, whisk together buckwheat and rice flour, flaxseed meal, salt, baking powder, baking soda and egg substitute.
In a different, medium bowl, whisk together apple sauce, maple syrup, water and oil. Pour mixture into the bowl of dry ingredients and mix together. Gently fold in blueberries.
Heat a lightly greased large cast iron or non-stick pan at a medium heat.
Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.
When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).
Serve with sliced banana, maple syrup and enjoy!
Submitted by Deby Brady