On these cold, winter mornings, gluten-free buckwheat pancakes hit the spot!
Makes 6 pancakes
2/3 cup (150 g) organic buckwheat pancake mix
1 Tbs. (15 ml) olive oil
1 organic egg
3 Tbs. (45 ml) organic maple syrup
3/4 cup (180 ml) organic orange juice
organic fruit: raspberries, blueberries, bananas, etc.
optional: chopped organic walnuts
optional: organic yogurt
1. Whisk the egg.
2. Add the pancake mix, oil, 1 Tbs. (15 ml) syrup, and orange juice
3. Heat the nonstick pan over medium heat.
4. Add 1 Tbs. oil.
5. Use a 1/4 cup (60 ml) measure, work in batches, add the battle to the pan.
6. Cook until golden, 2-3 minutes each side.
7. Stack the pancakes on plates and serve topped with fruit, nuts, yogurt and/or maple syrup.
