These pancakes are just fabulous – they are dairy and sugar free, (of course!) so suitable for those wanting a yummy, healthy pancake and for those with dietary sensitivities.
Quarter cup buckwheat flour
1 cup whole wheat pastry flour
1 and a half tbs sunflower oil
1 cup rice milk
Quarter tsp sea salt
2 tsp baking powder
Combine the dry ingredients in a bowl. Put the rice milk in a separate bowl. Heat the oil in the pan and stir the oil into the rice milk mixture. Combine the wet and dry ingredients and mix leaving the batter a little lumpy.
Heat a little oil in a pan and put a laddle full of batter into the pan. Cook for a few minutes until bubbles appear, now using a spatula turn the pancake over to cook on the other side for a minute or so.
Serve sweet with rice syrup and lemon juice or delicately cooked pear.
Serve savoury with scrambled tofu.