Finding ways to adapt favourite recipes to avoid inflammatory foods or sensitivities can be tricky. But here is a family-approved version that we all enjoy together without making two different pancake batters.
2 Flax Eggs - (2 tbsp flax meal with 6 tbsp of water - let it sit while mixing up other ingredients)
2.5 cups Buttermilk (use any non-dairy milk and add 2 tsps of Lemon Juice to make it into Buttermilk
2 tbsp Melted Butter or Coconut Oil
1 tbsp molasses or honey
1.5 cups Buckwheat Flour
1/2 cup Millet Flour
3/4 tsp Baking Soda (corn-free)
3/4 tsp Sea Salt
Butter or Coconut oil for cooking
1. In a large bowl, whisk together flax eggs, buttermilk, melted butter/ oil, and molasses.
2. in a separate bowl stir together buckwheat flour, millet flour, baking soda, and salt.
3. Sprinkle over the buttermilk mixture and stir just enough to moisten.
4. In a skillet, melt just enough butter/ oil over medium heat to coat the surface of the pan. Cook batter - 1/4 cup for each pancake for 1.5-2 minutes or until bubbles on top break but do not fill in. Turn pancakes and cook for 30-60 seconds or until they are golden brown.
Makes 16-20 Pancakes.
For crepes, thin out the pancake batter to desired consistency with water.
Try adding frozen or fresh blueberries, diced strawberries or chocolate chips to the batter for different flavour options.
Enjoy with real maple syrup or top with fruit.
Here are some family favourite recipes that avoid these sensitivities:
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