Flippin' Good Flap Jacks

Every now and then you strike it rich on a kitchen experiment. This is one of those lucky surprises. Oh yeah, these suckers are going to make you wish you were gluten free. Move over wheat, you are so yesterday's pancake. Hope you enjoy the crispy edges and crunchy almond bits of these tasty breakfast treats as much as we did!

RECIPE
1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup fresh ground raw almonds or almond meal
1/3 cup ground golden flax meal
1/4 t salt
3/4 t baking soda
3/4 t baking powder
1 t cinnamon
2 organic, free range eggs
2 cups organic milk or any milk substitute
1/3 cup melted coconut oil
1 t vanilla


Mix the first 8 ingredients together in a large mixing bowl. Mix the remaining wet ingredients in a separate bowl and then pour into the dry mixture. Mix thoroughly. Heat a large fry pan or griddle on medium heat, add butter and/or coconut oil to coat. Add batter to preferred pancake size and cook until the first bubbles pop. Change heat to lowest setting and flip. Cook for about a minute or 2 and serve with drizzles or puddles of your favorite maple syrup.

I take my pan off the heat after each round and wipe clean for a fresh butter/oil application on a not too hot pan so it doesn't start smoking (if your butter ever smokes, rinse and try again on when the pan is cooler so you don't end up with a bunch of trans fats).

For the flours, I like to use Arrowhead Mills as they carry all the fun alternative grains - and you can use any kind of milk for this... coconut, hemp, soy, rice if you are dairy sensitive.

For fresh ground almonds, simply whiz up in a food processor (cover your ears) - you will get a bit more crunch from them this way or a smoother finish from almond meal (best for your buck at Trader Joes).

These babies are SUPER high in calcium from the almonds and buckwheat!!!

Happy stacking!