These are perfect, fluffy “American” pancakes, gluten-free and vegan and delicious, and very simple to make. The flour mix is buckwheat and millet. I have been having a lot of success with buckwheat flour lately, and I also bought a bag of millet flour because it is supposed to be really good for you, especially for your stomach/digestion. Apparently it is alkalizing, so it can help with acid reflux and such things, I think.
It turns out millet flour goes bad very easily, so be careful and check it for freshness (and store in the fridge or freezer!). It may be that the best way to do it is buying whole grains and then grinding as needed in a spice/coffee mill. I bought some millet flakes the other day too, but they were totally rancid and I had to just throw them out. Big disappointment.
020510: Updated picture! Pancakes served with honey, blueberries and Ataulfo mango.
Apple cinnamon pancakes for 2
- 1/2 dl buckwheat flour
- 1/2 dl millet flour
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- some cinnamon
- half an apple, grated
- soy milk as needed
- a dash of carbonated water, optional
Sift the dry ingredients and mix well. Add the grated apple and mix. Add soy milk until the texture seems about right, and the dash of carbonated water (makes them more fluffy). It should be a loose batter, but not too soupy either. I think I may have used about 1/2 cup, but I am not sure. Fry over not too high heat, I do two at a time. Be careful when you flip them. Serve with fruits and honey or you syrup of choice.