buckwheat pancakes

Suitable for breakfast, or as a dessert

Serves 4

• 1 cup buckwheat flour
• ½ cup brown rice flour
• ½ teaspoon bicarb soda
• 1 1/2 cups Calcium Enriched Rice Milk  (can use plain milk if dairy tolerated
• 2 eggs, lightly beaten
• ½ teaspoon real vanilla essence
• Butter or Canola or other Suitable Oil.

Method:

In a bowl, mix together the flours and bicarb soda. Gradually mix the LF milk or  rice milk into the dry ingredients, mixing until lump free. Mix in the eggs and vanilla essence.

Oil a small frying pan and heat to a medium-high heat. Using a measuring cup (¼ cup is ideal), pour in a thin layer of batter and cook lightly on each side, turning when the mixture begins to bubble. Repeat the process for each pancake.