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.

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 powder
2 1/2 to 3 1/2 cups water (a thicker batter will make a pancake, thinner will make a crepe)
vegetable oil or vegan butter for oiling the grill

Mix together dry ingredients in a medium size bowl. Stir in 2 cups of water and mix well making a batter add in more water 1/2 cup at a time for desired consistency. Let the batter rest for about 5 minutes and beat together before pouring on the griddle. On a lightly greased hot griddle 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.