Buckwheat Pancakes

From Yammie's Noshery:
Buckwheat, Banana, Oatmeal, Dark Chocolate Pancakes
Makes seven small pancakes 

1/2 of a banana (should make about 3 1/2 tablespoons mashed)
1/2 teaspoon vanilla
6 tablespoons milk (or dairy free milk) 
1/4 cup buckwheat flour (you can buy it here) 
1/4 cup quick cooking oats (if you need GF you can buy them here)
1 teaspoon baking powder 
2 teaspoons granulated sugar
1/4 teapsoon salt
1/2 cup roughly chopped dark chocolate (more or less to your preference) 

Preheat your griddle or pan to medium heat. 
Mash the banana and add the vanilla and milk. Add in the dry ingredients and mix them together a little bit on top of the wet ingredients before you stir it all together. 
Mix the wet and dry ingredients well (don't worry, you can't over-mix gluten free pancakes). 
Stir in the chocolate chunks. 
Lightly butter the pan or skillet and scoop the pancakes on. I used two tablespoons of batter per pancake. 
Cook until bubbles appear on the top and pop. Then flip the pancake and cook until the edges are dry. 
Serve with honey or maple syrup and banana slices. 
Store leftovers in the refrigerator (if you have any). They actually make a good snack cold, especially when they are pre-saturated with honey

Read more at http://www.yammiesglutenfreedom.com/2016/04/buckwheat-banana-oatmeal-dark-chocolate.html#iZrH2lsu7ESU2u1D.


Make HALF If this one

Buckwheat Pancakes

1 T ground flaxseed

3 T water

1 T maple syrup

1 tsp apple cider vinegar

1.5 c GF flour

½ C buckwheat flour

½ tsp BP

½ Tsp soda

¼ tsp cinnamon

¼ tsp xanthan gum

¼ tsp salt

2 c milk or almond milk, etc I don't send some fizzy water 

Combine flax, water, maple syrup and vinegar in a bowl and whisk to blend. Set aside. In another large bowl, combine flours, baking powder, soda, cinnamon, xanthan gum and salt.

Whisk the flax mixture for 1 minute until slightly thickened and add milk, whisking to blend. Pour the milk mix into the flour mix and whisk til smooth.