fluffy buckwheat pancakes

This recipe is adopted from Heidi from Adventures of a Gluten Free Mom!

http://www.adventuresofaglutenfreemom.com/2011/02/fluffy-buckwheat-pancakes-chia-egg-replacer-corn-free-baking-powder/

Dry Ingredients 

1 cup of buckwheat flour (Bob's Red Mill)

1 cup of brown rice flour (Ener-G)

1/2 teaspoon of cream of tartar

1/2 teaspoon of arrowroot starch (Bob's Red Mill)

1/4 teaspoon of baking soda (Bob's Red Mill)

1/2 teaspoon of sea salt

Wet Ingredients

1 egg replacer (Ener-G)

2 tablespoons of grape seed oil or extra virgin olive oil

4 tablespoons of agava nectar (Madhava Organic Light)

2 cups of rice milk (Aussie's Dream)

Directions

01 Mix all the dry ingredients together in a mixing bowl.

02 Mix all the wet ingredients together in another mixing bowl.

03 Mix the wet mixture into the dry mixture. You really can't over mix this because it is gluten free.

04 Heat up the pan and add grape seed oil or extra virgin olive oil. And flip away.

absolutely fab!

Note: I used Bob's Red Mill's brown rice flour three times because I ran out of Ener-G's brown rice flour and somehow it didn't turn out right. The pancakes were brittle and break easily instead of just flexible. As soon as went back to using Ener-G's brown rice flour the pancakes were back to the way it should be.

As for grape seed or olive oil, I didn't see any significant differences. But I do prefer using extra virgin olive oil.