Buckwheat and Quinoa pancakes

I don't know about you but once I found out about Buckwheat pancakes, I have never wanted to go back. I have tried a lot of recipes but I have found the best luck with this one. And no eggs either!  I worked on it for some time. Hope you enjoy it too.

Ingredients:

• 1/2 cup buckwheat flour
• 14 cup quinoa flour
• 1/4 cup millet flour
• 2 tablespoons tapioca flour or potato starch, arrowroot or cornstarch
• 1 tablespoon or more of ground flax, or seeds
• 1 tablespoon baking powder (If using corn free baking powder on this site use 1 1/2 tablespoons)
• 1/2 teaspoon cinnamon
• 1/8 teaspoon fresh nutmeg
• 12 cup of almond milk or milk of choice
• 1/2 cup of water
• 2 tablespoons sugar, maple syrup or honey
• 2 tablespoons grape-seed oil, olive oil or oil of choice
• 1/2 teaspoon pure GF vanilla extract

Directions:

1. In a deep mixing bowl (I use a 4 cup pyrex measuring cup) mix all dry ingredients except sugar. 
2. Measure milk and water and put sugar of choice into the water and mix until sugar is melted. 
3. Add all wet ingredients. Whisk quickly until incorporated, and no lumps appear. It takes about a minute or less. 
4. Let it rest for about 7-10 minutes. It will be rather bubbly.
5. Over medium high heat use a heavy bottomed nonstick pan or cast iron (I used cast iron). 
6. When hot, spray with cooking oil or drizzle enough oil for the pan to be covered. 
7. Make silver dollar sized pancakes with the batter cooking about 2-3 minutes, flip for 2 more minutes. 
8. As every pan and stove is different, keep an eye out when cooking. These have a wonderful nutty flavor and stay with you.

Source: Olinda