Gluten free buckwheat pancakes have become a family favorite. They work really well plain, but also great with sliced fruit cooked into them or with savory toppings. I love them cooked with sliced pears. Delicious!
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk (I use lactose free, you can also use rice milk)
2 teaspoons agave nectar (you can use homey or maple syrup)
1 tablespoon olive oil
knob of butter
ripe pears, peeled and sliced (optional)
How to make
1. Combine all ingredients in a bowl and beat well.
2. Add more milk or buckwheat flour as necessary to make a free flowing batter
3. Pour a small amount of batter into a frying pan. Place sliced pears on top, if using. The pancakes are ready to flip when the edge starts to look dry.