Coconut, Almond and Buckwheat Flour Pancakes

Ingredients:

• 1 Tbs coconut flour, packed
• 1 Tbs almond flour, packed
• 1 Tbs buckwheat flour
• 1/2 tsp baking soda
• 1/4 tsp xantham gum
• 2 eggs
• 1 tsp vanilla
• 1 Tbs milk - or coconut milk
• 1 Tbs butter, melted - or coconut oil
• 1 1/2 tsp agave nectar - or honey
• 1/4 tsp cinnamon (reduces the aftertaste of the flours)

Method:

• Mix dry ingredients in a small bowl
• Using mixer, beat eggs until fluffy, add remaining wet ingredients, mix well
• Add dry ingredients to wet, using mixer, blend until the flours soak up the wet - consistency should be the same as pancakes with gluten.
• On 350 degree pre-heated greased griddle (I use coconut oil spray), drop batter by tablespoonful - pat batter down, otherwise, they are so fluffy they don’t cook in the middle!  The tops don’t bubble like you’d normally expect, so keep checking and flip when ready.  Without the cinnamon, these are a lighter color but I prefer the flavor with cinnamon.