Buckwheat Pancakes

These pancakes are gluten, egg, nut and dairy free.

1 cup buckwheat flour
1/2 cup brown rice flour
1 1/2 cups hemp milk (or milk of choice)
2 tbls ground flax seed
1 tbl oil
1/4 tsp salt
1/4 tsp xanthan gum
1/4 tsp baking powder
dash cinnamon

Heat cast iron skillet on medium heat. In small bowl, mix together flax, oil and 1/4 cup water. Mix together flours, xanthan gum, salt, baking powder, and cinnamon in a large bowl. Add flax mixture and milk. The consistency should be slightly runny. If it's too thick, add more milk or water. If it's too thin, add a bit more flour. Pour mix in 1/4 cup amounts onto skillet and let sit until edges are cooked. Flip. Adjust heat as necessary. Continue until pancakes are all made. Store leftovers for tomorrow's breakfast, or a snack for later. Enjoy!

Variation - Use half hemp milk and half apple cider, and add 1/2 teaspoon of cinnamon to the flours. Yum!

If the batter is thin, so will the pancakes be. These are filling, but don't lay like a brick in the belly.