Gluten-Free Buckwheat Hazelnut Pancakes

One of our children's favorite breakfast recipes is the Buckwheat Pancake recipe in our first
book, The Whole Life Nutrition Cookbook. A few months ago I began adding Hazelnut Meal to the batter to add extra protein and flavor (for this pregnant mama). I never measure, because if the first pancake doesn't turn out quite right you can easily adjust the batter. I finally nailed down the recipe to share with you, just in time for Mother's Day!
Use any milk you prefer in the batter. For this batch I used 1 cup water and 1 cup unsweetened hemp milk. Serve pancakes with a green smoothie for a balanced breakfast.

Dry Ingredients:
1 3/4 cups freshly ground buckwheat flour
1 1/2 cups hazelnut meal
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients:
2 cups milk (dairy or non-dairy)
2 large organic eggs
2 to 3 tablespoons maple syrup
2 to 3 tablespoons melted butter or coconut oil


butter or coconut oil for cooking

Begin by heating a heavy-bottomed 10-inch stainless steel skillet over medium heat. For cooking pancakes it is really important to let the pan heat on the stove for about 5 minutes before using it. This way your pancakes won't stick. I usually melt the coconut oil or butter in the heating pan at this point.

Whisk together the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients and whisk together again.

If you melted your coconut oil or butter in the pan you should still have a little oil on the bottom for cooking, if not add about a teaspoon now.

Use a 1/2-cup measure to pour batter into pan. Cook for 30 to 60 seconds on each side. Adjust temperature if needed. I usually cook mine just under medium heat. Add a little coconut oil or butter in between pancakes and continue to cook until batter is gone.

Serve with Grade B maple syrup or this quick and easy Blueberry Syrup recipe. Enjoy!

Ingredient Notes:
If you live in the Bellingham area, I noticed yesterday while I was grocery shopping that Terra Organica on Cornwall now carries Bob's Red Mill Hazelnut flour. I've been buying it in bulk from Azurestandard.comto save on cost.
http://www.nourishingmeals.com/2011/05/buckwheat-hazelnut-pancakes.html