Whole Grain Buttermilk Pancakes or Waffles

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Whole Grain Buttermilk Pancakes or Waffles
1 1/3 cup brown rice flour1/3 cup teff or buckwheat flour1/3 cup tapioca starch2 tsp baking soda1 tsp salt½ tsp xanthan gum
2 cups buttermilk for waffles or 1 ½ cups buttermilk plus ½ cup milk for pancakes¼ cup Canola oil2 eggs
Combine dry ingredients in a large bowl. Combine wet ingredients in a small bowl and add to the dry mixture. Stir until combines. Fry pancakes on a hot griddle or use batter in a waffle iron to make delicious waffles. This makes quite a large amount. Both pancakes and waffles freeze well to be reheated later. Waffles can be reheated in a toaster. Either would keep well in the refrigerator for a few days.
For make a mix, double the dry ingredients and mix very well. Divide into 4 portions into baggies. Each will be about a cup. When you want to make pancakes just add 1 cup buttermilk/milk, 2 Tblsp oil and one egg.

I posted this recipe about a year ago, but I have made a few changes. I found that the two cups of buttermilk make a great waffle, but for pancakes the batter is too thick. I also added instructions on how you could turn this into mixes. Yesterday I made some blackberry syrup by simmering blackberries with a couple spoonfuls sugar. I then strained it and added some Aunt Jemima maple syrup to it. If you would try this with other berries such as blueberries or strawberries the sugar is not needed. I also usually only strain it if I use blackberries or raspberries.

As I was taking a picture of the pancakes above my husband came running over with his creation...the large stack of pancakes with the blackberry syrup! "Take a picture of mine!"

This is my favorite recipe for pancakes, I think they are just perfect in texture and taste. The Teff or buckwheat gives them a golden brown color. Please try them!
P.S. I deleted my past post for this recipe.

Happy pancake sunday!!