These festive and gluten-free pancakes are slightly sweet, fluffy, and take about the same amount of time as making a store-bought mix!
Ingredients
1 tbsp
Flaxseeds
(+; raw; freshly ground)
4 tbsp
Water
(boiling hot)
3/4 cup
Buckwheat flour
1/3 cup
Rice flour, brown
1/3 cup
Arrowroot flour
1 tbsp
Baking powder
1 1/2 tsp
Ginger, dried
(ground)
1 tsp
Cinnamon
1/2 tsp
Salt
(fine sea)
1/4 tsp
Ground cloves
1/4 tsp
Nutmeg, ground
(freshly ground)
1 1/2 cup
Almond milk, unsweetened
(unsweetened; (I used cashew milk))
2 tbsp
Molasses
1 tbsp
Maple syrup
1 1/2 tsp
Vanilla extract, pure
1 tsp
Coconut oil
(melted; plus additional for greasing the pan)
Instructions
Combine the ground flax and boiling water and set it aside for 3-5 minutes to thicken.
In a medium mixing bowl, sift together the buckwheat flour, brown rice flour, arrowroot powder, baking powder, ground ginger, cinnamon, salt, clove and nutmeg.
Pour in the non-dairy milk, molasses, maple syrup, vanilla, coconut oil, and flax mixture, and stir everything until combined.
Heat a large, non-stick frying pan over medium heat.
Lightly grease the pan with coconut oil and pour the pancake batter onto the pan. Cook the pancakes for 2-4 minutes per side.
