After a tough run yesterday, my body was craving something comforting and familiar. I haven’t made pancakes in quite some time – it’s been tougher since I stopped eating wheat. Thanks to Gluten Free ATX for the recipe and for inspiring me to get back on the pancake wagon. I didn’t have sorghum flour, so I used buckwheat flour.
Below: First step was to weight out my dry ingredients (brown rice flour, buckwheat flour, and tapioca flour).
Below Photos: Blending the dry ingredients, then the wet.
Below: Who took a bite from my pancake? I wasn’t me. Really. Mmm.
The pancakes were great. Not something you want to do very regularly because of the highly refined grains, but very enjoyable on this post-Thanksgiving Friday.
