Categories: Breakfast, Pancakes, Vegetarian

Ingredients

• 1 cup buckwheat flour
• 1/2 cup amaranth flour
• 1/2 cup finely ground cornmeal (yellow or blue)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups soymilk or 2 cups skim milk
• 3 tablespoons maple syrup
• 2 tablespoons vegetable oil (plus extra for frying)
• 1 large egg

Directions

1. In a mixing bowl, combine the buckwheat flour, amaranth flour, cornmeal, baking powder, and salt.

2. Whisk the soymilk, maple syrup, oil, and egg together in a bowl; add the soymilk mixture to the flour mixture and stir until smooth.

3. Be sure to dissolve any lumps, but do not overmix; let sit 10 minutes.

4. Lightly oil a skillet over medium heat; pour 1/3 cup batter per pancake into the skillet. Cook until bubbles begin to form on the surface of the pancakes.

5. Flip the pancakes, and cook the other sides until lightly browned (about 3 minutes).

6. Repeat with remaining batter; serve pancakes warm with desired topping.

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