This recipe serves 4 (so ya may want to triple it!)
I'm writing this and staring at that lovely shot of fresh natural maple syrup laden stack of heaven...
Ingredients: 1 cup walnuts (or pecans)
1.5 cup buckwheat flour
1.5 cup rice flour
1.5 teaspoon sea salt
2 teaspoons cream of tartar
2 teaspoons baking soda
3 cups rice milk
(personally, I would do almond milk. Too expensive? - make your own. Take about 20 raw unroasted unsalted almonds, throw in a blender with 3 cups of water, hit the button to grind 'em up. Grind for about 2 minutes. Stop, strain and dump in the lovely nectar of almond milk. Heck, toss the whole gamut in there for extra fiber and some crunch. If you want the almond milk even better, soak the almonds over night in some water. Rinse them well before blending.)
- Grind nuts into fine powder using a coffee grinder or pulsing them in a food processor.
- Mash bananas until smooth(ish).
- Preheat pan on low-medium heat.
- Combine flour, salt, baking soda, and cream of tartar in a medium-sized mixing bowl with ground nuts.
- Whisk 1 cup rice milk into dry ingredients, and then add the rest of the rice milk until desired consistency.
- Brush your choice of oil (we like walnut!) onto the pan. Add batter by dropping large spoonfuls onto the pan. Heat until bubbles form in the pancake and flip to the other side. Heat on that side until pancakes are lightly brown.
- Serve with Grade B maple syrup and fruit (we used chopped pears, bananas, and raspberries)