- 2 cups buckwheat flour
- 2 cups brown rice flour
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 2 tablespoons cocoa powder
- 10 medium size plums — washed, pitted and pureed
- 2 cups nut milk
- 2-3/4 cups filtered water
- 1/4 cup agave syrup
- 1/2 cup grapeseed oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- garnishes: non-hydrogenated margarine (such as Earth Balance), honey, agave, jam, plum sauce, maple syrup, sliced fruit, etc.
Combine all dry ingredients in a mixing bowl. Whisk together. Add all wet ingredients and mix until smooth. Add additional water, as needed, for desired consistency. The batter cannot be too thick or they will not cook thoroughly.
Heat a well seasoned cast iron skillet over medium heat. Add a little grapeseed oil to oil the pan (if necessary). Pour 1/4 cup scoops of batter in the pan for each pancake, as many as will fit. Allow to cook until bubbles form in the center and the edges look cooked. Flip. Allow to cook another minute or so on the other side, or until the center is cooked thoroughly. Repeat for remaining pancakes. Lower the temperature of the pan as needed. You do not want the pancakes to get too browned before they cook all the way through. Add oil as needed to the pan.
Transfer cooked pancakes to a covered dish. Serve with desired garnishes. Store leftovers in an airtight container in the refrigerator.
© Copyright 2007 by Wardee Harmon
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