Buckwheat Pancakes

No one needs to miss out on pancakes with these yummy gluten-free, vegan buckwheat pancakes!

3/4 cup buckwheat flour 1/4 cup quinoa flour 2 tablespoons cornstarch 1 tablespoon freshly ground flaxseed 1 tablespoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup soy or other milk 1/2 cup water 2 tablespoons maple syrup 2 tablespoons grape seeds oil or rice bran oil 1/2 teaspoon vanilla extract Grape seed oil or rice bran oil for frying

1. In a large mixing bowl, sift and mix together all flours and then mix in flax seeds, baking powder, cinnamon and salt.  Create a well in the centre and add the remaining wet ingredients.  Use a fork to mix well for about a minute.  Let the batter rest for about 10-15 minutes and preheat a large, heavy-bottomed, non-stick pan, preferably cast iron, over medium-high heat.
2. When pan is hot, drizzle a thin layer of grape seed oil or rice bran oil and use an ice cream scoop or ladle to pout batter and form pancakes.  You can make two or more at a time - as many as you can fit.  The pancake should start to form little air bubbles, but no as much as 'normal' pancakes do.  Cook on one side for 2 1/5 to 3 minutes, then flip and cook 2 minutes more.  Continue to add a little oil as you need for the rest of the pancakes.
3. These are delicious served hot drizzled with a little maple syrup and lemon with banana or blueberries.  Enjoy!

Recipe by Isa Chandra Moskowitz, adapted by Kristine Walsh, Harvest Wholefoods