Virgin Vegan author, Linda Long interviews REAL founder, Caryn Hartglass.
You’ve heard people say it – Breakfast is the most important meal. Sometimes when we are not that hungry we skip breakfast or have something light. But when we are hungry, it’s time for pancakes! I keep several different flours in the refrigerator ready to go when the pancake urge arrives. These pancakes are light, yet hearty with a perfect pancake texture. Serve with Raspberry Pear Compote and top with raw pecans. |
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1 cup Buckwheat Flour
1 cup Bob Redmill’s All Purpose Gluten-Free Flour
1/4 cup ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator)
1/4 cup Ener-G Egg Replacer
1 tablespoon baking power
3 1/2 cups water
vegetable oil or Earth Balance margarine for oiling the grill
Mix together dry ingredients in a medium size bowl. Stir in water and mix well making a batter. Let the batter rest for about 5 minutes. On a lightly greased hot grill pour about 1/3 to 1/2 cup batter and smooth into a circle. I use a ladle to pour the batter on the pan. Using the backside, starting from the center of the just-poured batter, I gently touch the batter, moving outward in a circular fashion. Small bubbles will appear and the top surface will become dry. Flip and cook for several more minutes. Repeat until all the batter is used. Makes about 8 very large pancakes or lots more, when smaller.
