Recipe by Tracey Bennett – The Reckless Foodie
Makes 4-6 large pancakes // GF
Ingredients
½ cup buckwheat flour
¼ cup yellow corn flour
¼ cup brown rice flour
2 tablespoons tapioca flour (or arrowroot or corn starch)
1 tablespoon ground flaxseed (linseed)
1 tablespoon baking powder
¼ teaspoon cinnamon
¼ teaspoon salt
¾ cup soy milk (or other plant milk)
¾ cup water
1-2 tablespoons pure maple syrup (optional, to serve)
few tablespoons light oil (eg, grapeseed, safflower, light olive or coconut) for frying
½ teaspoon pure vanilla extract
Method
In a large mixing bowl, mix the flours and flaxseed, baking powder, cinnamon and salt. Create a well in the centre and add the milk, water, maple syrup, oil and vanilla. Use a whisk to mix well for a few minutes.
Let the mixture rest for about 30 minutes, and then preheat a large, non-stick frypan over medium heat. Once the pan is hot, coat with oil and place a large soup ladle of mixture into the pan and move it around to let it spread out into a nice big shape covering the surface. The pancake will form little bubbles and start to set on top. After 2-3 minutes, once the pancake is bubbly on top and golden on the underside, flip over and cook the other side for 2 more minutes.
Serve immediately; squeeze plenty of fresh lemon juice onto the flat pancake, roll it up and drizzle with maple syrup. They are great just like that, or you can top with some blueberries and sliced banana or other fruit of your choice. A favourite of mine is fried banana – it slightly caramelises and is so good! So, now, eat that one up and get the next one in the pan.
Tip: Buckwheat (a gluten-free seed) is amazing. Like millet or quinoa, it’s an excellent source of fibre, antioxidants and magnesium, as well as being a rich protein source.
Extracted with permission from Plant-Based Goodness which is brimming with over 90 of Tracey Bennett’s favourite recipes for every occasion — all simple to make with most of the ingredients being readily available at your local supermarket. All recipes are 100% plant-based, refined sugar-free, dairy-free and mostly gluten-free. $49.00.
