Gluten-Free Casein-Free Egg-Free Pancakes

Can be made soy-free too!

A little late to post this for National Pancake Day, but boy did these turn out great!  They're high in fiber and very filling.  Did I mention that the kids loved them too?  Added bonus:  I froze the leftovers (I said they were filling!) which toasted up nicely the next day in the toaster oven.

While I do enjoy buckwheat pancakes, some recipes result in a dense disk (for me anyway), but these were just right.  They were heavier, but still light.  Paradox!  Another paradox would be that something called buckwheat is gluten-free.  Don't let the "wheat" part fool you though, it's definitely gluten-free!  Thank goodness too, because what a delicious way to start the day!


Gluten-Free, Casein-Free, Egg-Free Banana Pancakes
Makes 12 4"  pancakes

Dry Ingredients:
1-1/2 cups buckwheat flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:
1 tablespoon agave nectar (or honey for a non-vegan recipe)
1-1/4 cups rice milk or soy milk
2 tablespoons coconut oil (melted) or canola oil
1 banana, mashed

Directions:
1. Combine dry ingredients. 
2. Combine wet ingredients.
3. Add wet to dry, mix until just combined.
4. Cook pancakes as if any regular pancake recipe.  
5. Serve with your favorite pancake toppings and enjoy!