Hi everyone,
I’m pleased to share with you my newest dish, which is a lovely sweet treat. (Recipe below) These buckwheat and cornmeal pancakes are freaking delicious, healthy, low fat and gluten free. The best of everything…enjoy!
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XOXO
Carol
Ingredients for batter:
½ cup of buckwheat flour
½ cup of cornmeal flour
1 teaspoon of baking powder
¼ teaspoon of baking soda
1/3 teaspoon of salt
2 tablespoons of apple sauce
½ teaspoon of coconut oil
1 tablespoon of maple syrup
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1 cup of unsweetened almond milk or any other non-dairy milk
Instructions:
1. Warm up a pan on medium heat. Add a teaspoon of coconut oil and use a paper towel to spread the oil evenly by wiping the pan. If using a non-stick pan, no coconut oil is needed.
2. Spoon the batter into a ¼ cup – this makes 1 pancake.
3. Add ¼ cup of batter into the pan and cook the pancake on each side for 3 min.
4. Repeat this process until all the batter is used up. The batter should yield 6 pancakes. Serve.
For business inquiries only, please e-mail: luminouslivingcarol@gmail.com
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