A savory gluten-free alternative to regular flour

 

CHRISTMAS BUCKWHEAT PANCAKES

Makes 6 x 5-inch pancakes

This gluten-free pancake recipe is great served on Christmas or Boxing Day morning. Filled with
the seasonal ingredients of apple, cranberries, walnuts, ginger, and scented with cinnamon and
cloves, this recipe will bring smiles to the faces of those who partake. Serve with additional fresh
fruit or compote.

1-cup  Grainworks Organic Buckwheat Flour

1/4 cup  Dried Cranberries

1/4 cup  Chopped Walnuts

1 tbsp.  Organic Cane Sugar

2 tsp.  baking Powder

1/2 tsp. Cinnamon

1/4 tsp.  Clove Powder

1/4 tsp.  Salt

1  Egg

1-cup  Milk (Dairly, Rice, or Soy)

1/2 cup  Grated Apple, peel on

2 tsp.  Fresh Grated, Peeled Ginger Root

1 tsp.  Vanilla

2 tbsp.  Melted Butter

Measure the flour, cranberries, walnuts, sugar, baking powder, cinnamon, clove and salt in a
medium bowl. Mix thoroughly using a whisk or serving spoon. In a separate bowl, lightly whisk
the egg then add the milk, apple, ginger, vanilla and butter. Mix wet ingredients well then add
them to the dry ingredients. Mix the batter only until the dry ingredients are incorporated. Heat
a lightly oiled frying pan over medium heat. When a drop of water dances on the surface of the
pan; pour 1/3 cup of batter onto the pan. Cook until golden brown on the bottom, flip the pancake
and repeat on other side. Adjust the heat as needed.